An easy Tex Mex recipe said to originate with cowboys or vaqueros. Delicious alone or accompanied by potatoes, beans, fruit, and, of course, coffee. Serves 2.
Eggs Poached in Tomato-Chili Sauce
Large eggs – 4
Fresh jalapeño chilies – 2
14.5 oz can fire-roasted tomatoes – 1
Bell pepper (any color) – 1/2
Medium onion – 1/2
Corn tortillas – 4
Vegetable oil – 2-3 tsp
Salt – to taste, about 1/2 tsp
Dice bell pepper, mince onion.
Cut jalapeños in half lengthwise. Use a small spoon to remove seeds and white stuff. This is your chance for a little “heat” control. For mild, seed all four halves; for medium, seed 2-3 halves, for hot, don’t seed them. Cut lengthwise into long thin strips, then across into a mince. As most readers probably know, the “heat” in these kind of chilies can vary considerably.
Purée tomatoes in a blender. You could, of course, substitute 2 large fresh tomatoes, peeled, for the canned tomatoes. Canned really work well though.
Heat oil in a medium skillet over medium heat. When hot, add onions, chilies, and peppers. Sauté until onion clears, 3-5 minutes. Add tomatoes, bring to a simmer. If the sauce seems too thick, add a little water to the blender, slosh around with the tomato residue, and add to pan. Season with salt. Crack eggs onto surface of sauce, separated from each other. Cover and cook for 4-6 minutes, or to taste.
While eggs are cooking, warm tortillas on a griddle or skillet, or in the microwave. Put two warm tortillas on each plate, side-by-side. When eggs are done, place one in the center of each tortilla, accompanied with a generous amount of sauce.
It is possible to use other types of chilies, such as serranos, ½ of a habanero, Thai.