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Poached Eggs with Tomato Cilantro Sauce

 

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Poached Eggs with Tomato Cilantro Sauce
 

 

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Recipe

Poached Eggs with Tomato Cilantro Sauce

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.

Times

  • Prep Time : 30 min
  • Cook Time : 5 min
  • Ready Time : 35 min

Servings

4

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

Directions

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.

About Jennifer Goren

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Director of Culinary Arts at the JCC in Manhattan. Jennifer Goren is a proud graduate of the Natural Gourmet Institute for Food & Health’s Chef Training Program. Her expertise focuses on health supportive cooking methods using whole foods and converting any recipe into a healthy and scrumptious alternative, while placing emphasis on nutrition and the connection between food and its healing properties. She’s enjoyed teaching healthy cooking to teenagers at NYC’s Hamilton Madison House, conducted lectures here as well as abroad, and catered for both private and corporate clients through her small business “The Zen Gourmet.” Jennifer is passionate about tasting and teaching all types of cuisine, and is dedicated to maintaining the integrity of Culinary Arts Programming , as well as inspiring new class trends!

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