I was inspired by an enticing recipe for baked Italian eggs that I saw on my friend Domenica Marchetti’s blog, www.domenicacooks.com. I wanted to try a similar idea with Mexican or Southwestern flavors to create a homey, healthy and easy dinner, along the lines of Huevos Rancheros.
To turn this meal into Huevos Rancheros, fry the corn tortillas over medium heat in a skillet with about 1 tsp. butter or oil per tortilla until they are a little browned and puffy, coat the tortillas with refried beans, and top them with the poached egg mixture. I recommend serving it with honeydew melon and vanilla yogurt. It would also be delicious with freshly sliced avocado, drizzled with lime and sea salt.
Recipe: Mexican Poached Eggs
Create a homey, healthy and easy dinner, along the lines of Huevos Rancheros.
- 1 Tbsp. extra virgin olive oil
- 1 small onion, diced
- 1/2 red bell pepper, seeded and diced
- 1/2 – 1 jalapeño pepper, to taste, seeded and finely diced
- 1 cup chunky salsa
- 1 cup tomato sauce
- 6 eggs
- 1/2 cup Cheddar or Monterey Jack cheese
- 3/4 cup reduced-fat sour cream (optional)
- 2 Tbsp. fresh cilantro or flat-leaf parsley, finely chopped (optional)
- 1/4 cup vegetarian refried beans (optional)
- 6 whole wheat or corn tortillas
- Heat the oil in a large heavy skillet over medium heat. Add the onions and peppers (both types), and sauté them until they are very tender and slightly browned, 5 - 7 minutes. Meanwhile, in a large measuring cup, combine the salsa and tomato sauce and crack the eggs into a medium bowl, trying to keep their yolks intact.
- When the vegetables are tender, add the salsa-tomato sauce mixture to the skillet, bring it to a low boil, and add the eggs, topping them evenly with the cheese. Cover, reduce the heat, and poach the eggs over the simmering sauce for 6 - 10 minutes, until they are just firm. Top it with the sour cream and fresh herbs, if desired, and serve it immediately over or wrapped in the tortillas (coat the tortillas first with a couple of teaspoons of the beans, if desired).