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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Wednesday, September 18, 2013

Oaxaca Style Eggs


We have all seen the commercials about having eggs for meals other than breakfast. This is a perfect egg dish to serve at any meal. You can even make the sauce ahead and keep in the refrigerator, or better yet, freeze some. I love to make a huge batch of sauce and package in freezer bags the amount most of my recipes call for. Once you begin to make your cooked salsas for freezer storage, you life will be much simpler and you will find that preparing good, authentic Mexican food is a snap! I am going to start you out with the sauce I have here today. We will make a double batch so you can freeze half. Remember than many sauces are interchangeable and not just good for one recipe. This is a wonderful sauce to poach chicken, or spoon onto grilled meat, or a hamburger, or....... you get the picture.

4 servings

On to the sauce...

3 cups water
8 Roma tomatoes
2 white onions, divided usage = 1½ plus ½
12 whole garlic cloves, not necessary to peel
3 serrano or jalapeƱo chiles (serranos have more heat), stems removed
2 slices white onion
3 sprigs fresh epazote – (if unavailable: 3 sprigs cilantro)
salt to taste

Put the water in a saucepan with the tomatoes, 1½ onions, 8 garlic cloves and the chiles. Boil over medium heat for 20 minutes. Drain, reserving 1 cup cooking liquid. Cool slightly. Blend the cooked ingredients with ½ onion, 4 garlic cloves and a ¼ – ½ cup of the reserved cooking liquid in a blender. If the sauce is too thick, add a bit more liquid.

Heat the oil in a medium sized frying pan. Add the onion slices and brown. Carefully pour in the liquefied sauce and stir in the epazote and salt to taste. Cook until the sauce has thickened a bit, about 10 minutes. Keep warm. Spoon half of the sauce into a freezer container for later use.

OK, time for the eggs:

4 Tablespoons oil (not extra-virgin)
12 eggs
salt to taste
8 epazote leaves (leaves only), finely chopped

In a medium to large skillet, heat the oil until very hot. With a whisk, beat the eggs with salt and epazote leaves. Carefully pour the beaten eggs into the hot oil and cook until the underside is set. Flip the eggs over in the pan – try your skills at flipping in the air – maybe try it over a tray lined with plastic just in case... continue cooking the eggs until they are firm. Cut the eggs into bite size pieces and add the sauce. Cook over low heat for 20 minutes more. Add a little more cooking liquid if the sauce becomes too dry or thick.

To serve these delicious eggs, pour them onto a large platter. Garnish with some extra epazote if you like. Serve with warm tortillas and refried beans.

As seen on:

As seen on: