huevos oaxaqueños
February 5, 2014 § 83 Comments
Eggs “Oaxaca” style. Anything spicy and tomato-y is on the top of our list these days. Must be the winter weather we are experiencing. We can’t complain though. Our winter weather up here in this little corner of the Pacific Northwest is quite mild compared with my friends braving the sub zero freezing temperatures elsewhere. How can we possibly grumble when our most recent highs have been 46°F and lows above freezing. We haven’t had to scrape our car windows in the morning, or wear heavy down coats as we head out for the day. The weather is mild, very mild…unlike the hot “spicy” cooking which has been taking place in our kitchen lately.
Here is a ¡delicious! egg dish served in a skillet. This is typically served as breakfast in Oaxaca Mexico, but we had this for dinner. The eggs are poached on top of a rich tomato-chile sauce and topped with avocado, cheese and cilantro. It is wonderfully fresh and spicy, adding a nice warmth to dinnertime on a cold winter night. Served with warm hand made corn tortillas.
I n g r e d i e n t s
- 1 medium onion, chopped
- 2 small fresh anaheim chile pepper, stemmed, seeded an chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 large tomatoes, chopped
- 1 small zucchini, halved lengthwise and thinly sliced
- 2 tablespoons freshly chopped cilantro, plus more for serving
- sprinkling of salt
- 4 eggs
- crumbled queso fresco
- warm fresh tortillas
M e t h o d
In a skillet cook onion, chile pepper and garlic in hot oil over medium heat about 5 minutes or until tender. Add tomatoes, zucchini, cilantro and salt, cook for 5 minutes or until tomatoes release their liquid and zucchini is tender.
Break one of the eggs into a measuring cup or small bowl and carefully slide egg into the tomato mixture in skillet. Repeat with remaining three eggs, allowing each egg an equal amount of space in tomato mixture. Cover and simmer over medium-low heat for 5 minutes or until egg whites are completely set and yolks begin to thicken. Continue to cook eggs to your liking. Remove from heat and sprinkle with queso fresco. Serve with avocado and fresh cilantro and warm tortillas.
COTTAGE GROVE HOUSE 
That looks so good!!!
Um, this is officially going to be made for dinner (or breakfast) at Chez Moo. Thank you!
Oh good! I hope you enjoy it too. I’m sure you will…
Reblogged this on Gastronomoo and commented:
This dish from Cottage Grove House has a bunch of my favorite ingredients in it – eggs, avocado, tomatoes, cilantro. Winner!
Thank you for the reblog! :)
Such a wonderful dish for cold days. Looks lovely. I always like mine with poblanos or New Mexican green chilies. Thank you for reminding all of us how good this all is.
Yeah, I think any chile works well with this dish. You really can not go wrong It has all the perfect ingredients for goodness. :) Thank you!
Mmmmm… spicy and yummy and a perfect meal on a cold day. Love it!
really loving spicy right now. It’s a phase I’m sure, just can not seem to get enough heat, well, enough without using ghost chili’s! :) Today we are having a cold spell. 22 is our high! Oh, and the Seahawks have finally left your state…they are home! Huge celebration throughout this city today!
This looks fabulous, I love eggs and this looks like a delicious Mexican version of North African shakshuka, though I am sure it tastes quite different! I love the addition of avocado and cheese.
Fresh peppers are virtually inexistant in France (you can find bell peppers and maybe one or two varieties of hot peppers, but I have never seen Anaheim peppers before, are they very spicy?)
Thank you Darya. I thought it was very similar to shakshuka. Ananheim peppers are not too spicy and to be honest I think a hotter varietal would be great in this. Of course depending on the palate and what can be tolerated! :) Are you able to get dried chile’s and have you ever made a chile paste before? It’s wonderful used in smoky sauces, vinaigrettes, marinades and soups. You can store the paste in the refrigerator for a week or freeze it for several months.
Wauw! How does Queso fresco taste like? a bit ricotta-ish?
Hi Marie! Yes! A bit ricotta-ish is a perfect description. It is very soft, mild and fresh. It melts well…not stringy like a mozzarella. It comes in a solid round rather than a tub like ricotta, and crumbles nicely. It’s wonderful. I am on my second round in two weeks!
Amazing, looks delicious. I was just salivating over a similar(ish) recipe earlier: http://www.theguardian.com/lifeandstyle/2014/jan/31/brunch-recipes-eggs-yotam-ottolenghi
Thank you! I took a look and oh yes! It’s wonderful, and of course anything Ottolenghi is off the charts! Glad you visited today. Love your blog!
This makes me warm just looking at it…. what a lovely dish. I can only imagine how delicious it is when you break that egg open, and the yolk runs down into that beautiful sauce. I’m loving this dish, Seana. This is definitely one for me and my girls… :-) You’re such a class act.. honestly.
Hi there! :) Yes, your description of the egg is exactly how I like it…so I had to put the other family members eggs in first and allow them to steam a little longer so their yolks were not runny! The things we do for love! So, your girls like spicy! Nice.
OMG that is amazing. I love Mexican breakfasts. They do not mess around. This looks so good. Love the zucchini. The spicier the better! It reminds me of a combo between juevos rancheros and shakshuka. Other countries really know how to do a breakfast that is also a dinner! Well done!
Me too…even for dinner! I have made shakshuka for breakfast as well as huevos rancheros and you are spot on with your description of this being a combo between the two. Good day! ;)
This looks awesome! I am going to make this :)
Great! Please let me know if you do…I”ll love to hear your feedback. You’ll certainly be pleased. You can use any type of chile with this…go hot if you can handle the heat! :)
Love hot! I will definitely do that :) I have been using jalapenos so much the last couple months and lately they have been extra hot! I love it. Except for the fact that when I touch my eyes to take out my contacts, even after washing my hands, its burns! lol
Oh no! Not good! :/
What a beautiful dish and photo! Makes me hungry and leaves me feeling warm inside. Anything with queso fresco is a plus on my list. The weather in Northern CA has been much the same as you described. I read about the 13 inches of snow my friend in Kansas just got and think, “yeah, I’ll just throw on another sweater and be content.” :)
Sometimes I am amazed how mild our seasons are up here. I hear about extremes all over and wonder why more people don’t live on the NW side of the USA. Our summer last year stayed around 75-80 all season and hearing about temps up to 120 is incredible. Thank you for your lovely comment and I agree about queso fresco…it is a wonderful cheese. Have a good day!
That looks so delicious I want to eat it NOW :-)
Thank you… I’m starting to feel like making it again myself! I would love a dish of this right now for lunch.
A Mexican version of shakshuka, fantastic, got to try it. Thanks
Yeah…and it didn’t even occur to me! I have made shakshuka a couple of times and it is lovely. This has the heat turned on and really satisfies. We really enjoyed it.
Any dish that is a version of shakshouka, especially with a little spice is a favorite of mine!
Mine too! Love the spiciness of this with the poached egg and even better with a warm soft tortilla dipped and used as a scoop. Wonderful.
This looks so delicious. I have to try this recipe; I know we will like it.
Hope you give it try Jovina. It’s wonderful and I imagine, knowing what you like, you would like this very much.
anything with tomatoes and eggs… this looks so good right about now! :)
agree… tomato and eggs, spiced, simmered and poached. It’s good.
This looks sooooo amazing. I love all the flavors here. I tried a shakshuka last week and felt that something was missing, though I did love the egg and tomato combo — I think these are the flavors I need right here!
Did you make the shakshuka? If you get a craving for spicy tomatoes with a poached egg…this is your dish! You can even use a hotter chile than an anaheim and really put some heat on it. It’s wonderful. :)
Yes, my first attempt making the shakshuka, and maybe I erred on keeping it simple — basically onions, bell peppers, tomatoes and spices along with the eggs — but I needed more pizzazz. And it may have reduced too much and ended up quite thick. I love the veggies and cheese and spice kick here, though I don’t know about *hotter* chiles than anaheim! I’ve got to try this – thanks!
I thought the anaheim’s were a little mild for my palate. We actually finely chopped some serrano’s and put them on the top too! Honestly this seemed like a nice fresh warm salsa with eggs on top.
Sounds great! I will see what kind of spicy chiles I can find here – they’re not so easy to get here in Germany, but I will hunt around.
And why did I not know you are in Germany?? I must be clueless. That’s wonderful. I guess chile’s are not used too often in German cuisine! :) Your blog is certainly one of my favorites! Thank you for visiting today!
Haha! Well, I probably didn’t spell it out so clearly; we’re living in Germany for a few years. And yeah, Mexican ingredients in general are not so well-stocked here :( Thank you soooo much for the compliment — I feel the same about your blog! xo
its been a while since I saw one of you lovely posts, maybe I missed them, maybe you didnt post, but this one looks great!
I know how it is…it’s so easy to miss several posts! I feel so left out when I realize I have been missing posts on some of my well liked blogs. Nice to see you here today! And thank you for your compliment! :)
Seana, this looks seriously delicious. I love the flavour of runny egg yolk with spicy tomatey things, and love the addition of avocado. Soon as it’s cool enough to consider turning on the oven I’ll give this a try! Thanks
Oh…it must be hot there! I think our high today is 26F! -3.33C! Yes, I had to use a converter to figure that out! :) I too love the combination of egg and tomatoes. It is wonderful. And it is wonderful to hear from you today!
That looks incredible!
This is so original and unique, and it looks and sounds just beautiful.
Thank you Shanna….
Reading this makes me miss winter badly! We’ve been have temperatures as high as 47C (116F) These eggs look amazing.
Thank you Matt. I don’t think I have ever been in 47C temperatures! How do you survive it? :) Most likely you could fry an egg on the sidewalk I imagine.
This looks amazing!! I’m pinning it. I know I’m going to love it.
Hey Thank you for pinning! ;)
Made this dish this morning with what I had on hand (canned tomatoes, jalapenos, and no cojita) and the results were delicious! It’s super easy to make too. Thanks for another wonderful recipe!!
I am so happy to hear this! Thank you for letting me know, it is so satisfying to hear you like it. Glad to know it turned out well using what you had on hand too.
oh yum! Love spicy egg dishes. And this one is full of veggies, too :-) What a perfect start to a cold morning.
I would be a perfect start to a cold morning! We had it for dinner and it was a perfect start to a nice evening! :) Nice to hear from you Liz! Spicy egg dishes are good! Love them too.
Eggs with tomatoes always make the most beautiful pictures, and yours is no exception. And bring on the hot peppers!
You’re right they are very photogenic together. Thank you for stopping in, bring on the heat, it’s cold outside!
Haven’t made this type of dish in years. And the last time I had access to at least 6 differing tomatoes grown on a friends allotment. Truly spectacular. Chance would be a fine thing right now. Although, I’ve been buying punnets of the cutest, tiniest baby plum (Roma) toms. They just burst with lots of juicy flavour. Really nice to find them this time of year. And so nice with avocado. Oh, and I’ve never heard of shakshuka – must Google!
Nice you have had this type of dish. Of course you have…with your love of spicy chile’s! Glad to hear you have a juicy baby tomato supply, love them and I have been seeing them in the markets recently too. In sauces, I always try to use fresh tomatoes whenever possible, much preferred over a can version and I think for this particular dish it makes a difference to use fresh tomatoes. Did you find shakshuka?
Yes, and I had already read the article on Wiki – shows up my memory for what it is. :) I’ve only ever had a Catalan version of this, apart from my own. And I agree with you that canned toms just aren’t up to this recipe. Like the Catalan version that was cooked for me. Admittedly, when I made it I didn’t have chillies to hand. With so many fresh toms (in season) the chillies weren’t even needed.
Hell yeah I want that. My kinda breakfast!!!
Anyone in their right mind would want this!! :) It is a great breakfast, you have good taste.
Why thank you my friend
This looks absolutely delicious, and so pretty, too! Pinning so I can remember to make it soon.
Thank you for pinning! :) And for your kind comment too.
These are the sort of dishes that will survive long after food fashions come and go … tasty, elemental, satisfying … and a joy for the eyes as well as for the palate!
I think so too! Interesting to think of food in a fashion sense, but it is true, food is fashionable. I love your comment! Thank you.
This is one of my favorite meals!! Love it :) Yours looks AMAZING!
I need to make it with homemade tortillas now too!!
Sounds as though you make this? First time for me and it won’t be the last. I actually bought the “home made” tortillas. :) We have several places here where you can purchase hand formed tortillas and once you stop by and buy a dozen you can never go back to buying a commercial brand! I would love to make them myself someday.
I love eggs with Mexican flavors — never did it with poached though — looks delish!
Thank you! I liked poaching the eggs right on top of the tomatoes. It is a wonderful dish, hope you get a chance to give it a try.
I just loved this post. What a beautiful dish. I spent a bit of time in Oaxaca and could not believe how exotic and beautiful the food was. Plus the place itself is so gorgeous. The 16th century architecture, the flowers, the art, the people, and the music in the streets.
Gracias – me gusta!
Sounds heavenly. My favorite by far in terms of culinary provinces. Must have been such an enriching experience Lindy. Have never been to Oaxaca, but have had similar experiences in my travels to Greece. Loved hearing from you tonight! I’m headed over to your space for a visit now.
Ok, you got my attention. I like how you wrote ¡delicious! – ! :-D
:) Thank you!
I love eggs cooked with a tomato sauce and your dish, with its Mexican flavors, must be really something. I would so serve this for supper. :)
You are so right– spicy food warms up a chilly day. And this looks awesome. Great brunch on the weekend. thanks!
Love egg/tomato combinations, and this is one of our faves. I’ve never thought to crumble queso fresco on top though – that sounds like a beautiful addition. Also love your idea of serving this for dinner instead of brekkie!
Hi there Saskia! Indeed a wonderful egg/tomato combo is to die for. Hope you are enjoying your summer, nice to hear from you this morning.
Oh my good god this is making me weak in the knees!!!!!!
Another lovely veggie recipe. Yes, there are eggs, but, in my book, I count this as veggie. This is a great combo of ingredients….