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.
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