Eggs in Roasted Tomato-Chipotle Sauce
Eggs in a roasted morita chile and tomato salsa. A comforting breakfast from Mexican home cooking, ready in 20 minutes.
30 min4 servingsMediumMexican
211kcal / serving
14.2 gprotein
9 gcarbs
13.2 gfat
Ingredients
- 8 pieces eggs
- 4 pieces tomatoes
- 4 pieces dried morita chiles
- 1 piece white onion
- 4 cloves garlic
- 1 tablespoons vegetable oil
- 1 to taste salt
- cilantro for serving, al gusto
Directions
- Roast tomatoes, morita chile, and garlic on a comal until the surface is well charred.
- Blend the roasted ingredients with raw onion, salt, and water until the desired consistency is achieved.
- Sauté the sauce in hot oil for 5 minutes over medium-high heat to reduce and concentrate the flavor.
- Beat the eggs with salt and slowly pour them into the boiling sauce.
- Stir with folding motions over low heat until the egg sets but remains tender.
- Serve with fresh cilantro and tortillas. For 'meal prep', store the sauce and egg separately.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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