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 jalapeño
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.
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