Poached Eggs with Tomato Cilantro Sauce

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Adapted from Gourmet Magazine, August 2005. In Mexico, this breakfast dish is called huevos ahogados, meaning "drowned eggs," since the eggs are served in soup bowls with a lot of sauce.

  • Duration
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  • 4 ServingsServings

Ingredients

  • 2 lb tomatoes, coarsely chopped
  • 2 large garlic cloves, coarsely chopped
  • 1 small fresh green serrano chili, coarsely chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste
  • 1 cup water
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro plus additional for sprinkling
  • 8 (1/2-inch-thick) slices of baguette
  • 8 poached eggs

Preparation

Put oven rack in middle position and preheat oven to 350°F.

Purée tomatoes, garlic, chili, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth.

Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.

While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.

Gently place eggs with a slotted spoon into soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.