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Poached Eggs a la Mexico recipe

Poached eggs are served atop warm flourtortillas, topped with a chili sauce and cheddar cheese.

Recipe: Poached Eggs ala Mexico

1/3 cup vegetable oil
1 onion, chopped
2 garlic cloves, peeled and chopped
2 tomatoes, chopped
2 1/2 teaspoons chili sauce
4 large eggs
2 flour tortillas
1/2 cup shredded cheddar cheese

  • Heat oil in a heavy bottomed skillet;add onions and garlic. Cook on low for 5 minutes. Add tomatoes,and chili sauce; remove from heat, cover and keep warm.
  • Meanwhile, spray a medium-sized skilletwith vegetable cooking oil, fill 3/4 deep with water and bringto a boil. Reduce heat to simmering and one at a time crack eggsand carefully slide each egg into water, allowing each egg anequal amount of space. Cook, uncovered, for 3 to 5 minutes, oruntil the whites are completely set.
  • Warm tortillas and place on individualserving plates. Divide poached eggs among the tortillas, pourthe sauce on top, and sprinkle with grated cheddar cheese. Serveat once.

    Makes 4 servings.

    Mexican Recipes

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