← Nouns Cooking · Mexican

Ingredients

• 500 g ripe tomatoes (about 4)
• 2 serrano chillies (or 1 chipotle in adobo)
• ¼ Onion
• 1 clove Garlic
• 250 ml vegetable stock or water
• 1 tbsp Vegetable oil
• 2 sprigs epazote or coriander sprigs
• 8 eggs
• 60 g Queso fresco, crumbled (optional)
• 8 warm corn tortillas
• Salt

Method

1. Simmer the tomatoes and chillies in a little water for 8 min, until soft. Blend with the onion, garlic and stock until smooth.
2. Heat the oil in a wide, deep frying pan over medium-high heat. Pour in the sauce (it will spit), add the epazote and simmer for 5 min. Season well with salt; it should be brothy.
3. Lower to a gentle simmer. Make 8 little hollows and crack an egg into each.
4. Cover and cook for 5–7 min, until the whites are set and the yolks are as runny as you like.
5. Scatter with queso fresco and serve in shallow bowls with plenty of the salsa broth and warm tortillas.

Tips

• Add a handful of diced nopales or potato to the sauce for a more filling breakfast.
• Use a lid that fits well so the tops of the eggs cook through.
• If using stock, check it is gluten-free (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexican Please Isabel Eats