Southweest Style Eggs

A different breakfast 

 

INGREDIENTS
2    tablespoons olive oil
3    Poblano chilies, diced to ½ inch
3    cloves garlic, minced (or more)
3    Jalapeno peppers, seeded, chopped fine
1    can (15 ounces) tomato sauce
1 ½ cups fresh tomatoes, diced to ½ inch
2    teaspoons dried oregano
4    large eggs
1    cup queso fresco, crumbled or grated
      chopped cilantro for garnish
      corn tortillas for serving

METHOD

In a large sauce pan, bring the olive oil to heat over medium-high and add the Poblanos. Cook for 3 to 4 minutes and add the chopped garlic and Jalapenos. Cook for 2 to 3 minutes and add the tomato sauce, the tomatoes and the oregano. Cook for 10 to 12 minutes. This sauce can be made ahead and stored in the refrigerator overnight.

Spoon the sauce into four small bowls and, if from the refrigerator, microwave on high for 1 minute 45 seconds. Divide the cheese into 2 portions, and sprinkle one of them evenly over the four small bowls. Poach the eggs (see below) and add one to each bowl. Sprinkle with the remaining cheese and chopped cilantro and serve with fresh corn tortillas.

To poach the eggs if you do not have an egg poacher, grease four small dishes and crack an egg into each. Place them in a large skillet and add ½ inch of water carefully to the skillet. Place over high heat, cover and cook until the yolks are covered with a white film. Use tongs to remove the dishes and place one egg into each small sauce-filled bowl.

Based on a recipe from Food and Wine magazine