Eggs are poached in a skillet of spicy, smoky tomato sauce, then spooned out onto corn tortillas and topped with queso fresco (or any crumbly fresh cheese) and chopped cilantro.
Ingredients
Onion120 gdiced
Garlic clove8 gminced
Cumin seeds½ teaspoon
Bay leaves3
Salt & pepperas needed
Egg6
Canned tomatoes800 g
Chipotle peppers in adobo sauce100 g
Cheeseas neededgrated
Corn tortillaas neededto serve
Method
1. Add onion, garlic clove, cumin seeds and bay leaves to a clean medium bowl
2. Heat a clean large cast iron skillet - medium heat
3. Transfer onion mixture to large cast iron skillet
4. Sauté until soft - medium heat
5. Add tomatoes and chipotle peppers
6. Mix together
7. Heat until bubbles form
8. Cook until thick - 15 min
9. Season with salt & pepper to taste
10. Crack the eggs into the sauce
11. Simmer until set - 5 min
12. Serve
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