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.