Huevos Ahogados Con Rajas En Chile Verde De Mi Rancho A Tu Cocina

Ingredients

• 8 units Eggs (large, room temperature)
• 2 units Poblano Chiles (roasted, peeled, seeded)
• 3 units Serrano Chiles (roasted, seeded)
• 2 medium Potatoes (peeled and diced into small cubes)
• 1 small Onion (peeled and quartered)
• 3 units Garlic Cloves (peeled)
• 500 g Tomatoes (washed, roasted whole)
• a few sprigs Fresh Cilantro (chopped)
• 2 tbsp Vegetable Oil (for frying potatoes)
• to taste Salt (kosher or table salt)
• 2 cups Water (for simmering sauce and poaching eggs)

Instructions

1. Roast the vegetables

   Place tomatoes, serrano chiles, onion, garlic cloves, and poblano chiles directly over medium-high flame or under a broiler. Turn occasionally until skins are charred and vegetables are softened, about 10 minutes.

   Time: PT10M

2. Sweat the roasted veggies

   Transfer the hot roasted vegetables to a large plastic bag, seal, and let them steam (sweat) for 5 minutes. This loosens the skins for easier peeling.

   Time: PT5M

3. Prepare the potatoes

   Peel the potatoes and dice them into small ½‑inch cubes. Set aside.

   Time: PT5M

4. Fry the potatoes

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the diced potatoes, season with a pinch of salt, and fry, stirring occasionally, until golden and crisp, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

5. Peel and seed the chiles

   Remove the skins from the roasted poblano and serrano chiles, discard the seeds, and roughly chop them.

   Time: PT5M

6. Blend the sauce

   In a blender, combine the roasted tomatoes, chopped serrano chiles, quartered onion, garlic cloves, cilantro, and 1 cup water. Blend until smooth.

   Time: PT5M

7. Simmer sauce and add potatoes

   Pour the blended sauce into a saucepan, add the remaining 1 cup water if needed, and bring to a gentle boil. Stir in the fried potatoes and simmer for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: simmer

8. Poach the eggs

   Reduce heat to low, gently lower whole eggs into the simmering sauce. Cover and poach for 6‑8 minutes until the whites are set but the yolks remain runny.

   Time: PT8M

   Temperature: low simmer

9. Plate and serve

   Place two poached eggs on each plate, spoon over the green chili sauce with potatoes, and garnish with extra chopped cilantro. Serve immediately with a side of refried beans if desired.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

20 g

Fat

10 g

Fiber

4 g