Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce)

Huevos Rabo de Mestiza is a hearty brunch dish that loads a punch– and it comes together in under one hour. Charred poblanos, canned tomatoes, and sautéed onions form the base for eggs that poach straight in the sauce in this rewarding dish from cookbook author Pati Jinich.

This vegetarian dish is tomato-forward with subtle tastes from the charred poblanos (depending upon the poblano, the last meal might be more or less spicy). The poblanos are tender and, combined with onions, include great fragrance and aid to bulk up the dish. The eggs yolks stay runny while the egg whites are prepared however still somewhat soft– just how we like them, and crumbles of cotija cheese include simply the correct amount of mouthwatering richness. Serve this saucy meal with warmed corn tortillas or toast on the side.

Frequently asked concerns
What’s the very best way to poach an egg?
In this dish, the eggs poach directly in the tomato sauce. Split an egg into a small bowl then, using a spoon, rapidly stir the boiling water in a circular movement to produce a tornado-like effect. Carefully put the egg into the center of the twister, and let it prepare up until the whites are set however the yolk is still soft.

Notes from the Food & Wine Test Kitchen
We recommend developing a small divot in the sauce for each egg to be nested into to avoid the egg whites from running as they poach.

To tame the heat of the poblano strips, soak the pepper strips in hot water with 2 tablespoons brown sugar or piloncillo for 10 to 20 minutes. For an extra smoky taste, use fire-roasted peeled plum tomatoes, if offered.

Make ahead
The sauce might be made through Step 2 up to 2 days in advance. Reheat over medium up until hot, and proceed with the dish as directed.

Recommended pairing
We recommend serving this meal with a juicy gleaming rosé, such as NV Poema Cava Brut Rosé.
Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce)
Ingredients
3 (about 4-ounce) poblano chiles

1 (28-ounce) can entire peeled tomatoes (undrained).

3 tablespoons neutral oil.

1 small white onion, very finely sliced (about 2 cups).

2 fresh or dried bay leaves.

1 garlic clove, grated.

1 1/2 teaspoons kosher salt, divided, plus more to taste.

1/2 teaspoon black pepper, divided, plus more to taste.

1/4 teaspoon dried marjoram.

8 large eggs.

Crumbled queso fresco and cilantro sprigs, for garnish.

Warm corn tortillas, for serving.

Directions.
Char poblanos straight over flame of a gas stovetop until skin is blackened, 2 to 3 minutes per side. Transfer to a large bowl, and cover with plastic wrap; let stand 10 minutes. Slice chiles into 2- x 1/2-inch strips; set aside.

Drain pipes tomatoes, booking juices in a medium bowl. Approximately chop tomatoes, and location in bowl with reserved juices. Reserve.

Include poblano strips, and cook, stirring occasionally, until excess liquid is vaporized, about 2 minutes. Add booked tomatoes and juices, bay leaves, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and marjoram. Cook, stirring occasionally, till sauce is very thick, 10 to 12 minutes.
Reduction heat to medium-low. Split eggs into skillet about 1 inch apart. Sprinkle eggs uniformly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Cover skillet, and cook till egg whites are set and yolks are still runny, 4 to 5 minutes. Garnish with queso fresco and cilantro. Serve right away with corn tortillas.

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