Though I have heard it said many times, “Breakfast is the most important meal of the day,” I usually don’t have it. I rarely feel hungry in the morning, so why eat? And when I do, I try to keep it simple.
But for some reason, weekends are different. Maybe it’s because David and I have the time to ease into the day. No rushing. Just relaxing with a fresh cup of coffee, the newspaper and a hot, savory breakfast!
Usually, we have Mexican-style scrambled eggs, beans and tortillas, along with any salsa we might have in the refrigerator. I love potatoes so I sometimes make chorizo con papas to add to the meal. But recently I wanted to try something different. This is what we tried.
This dish is a traditional recipe from San Luis Potosí, a state in central Mexico. I’ve made a few minor changes, but it is a simple recipe. And delicious!
SAN LUIS POTOSÍ: Huevos en Rabo de Mestiza (Eggs Poached in a Tomato-Poblano Chile Sauce)
2 poblano peppers, roasted, peeled and seeded
1 pound Roma tomatoes, roasted
1 tablespoon grape seed oil, or other neutral oil
½ medium white onion, chopped
½ cup of water
Salt and pepper to taste
2 – 3 ounces Queso fresco, crumbled or Monterey Jack Cheese, thinly sliced
Roast, peel and seed the poblano peppers and cut them into short strips (see my previous post about roasting peppers). Set aside.
Roast the tomatoes (you can use the same method as the peppers) and place them in a blender or food processor along with the ½ cup of water. Blend/process until smooth or you can leave some texture.
In a large skillet, heat the oil on medium heat and add the chopped onion and cook until translucent. Add the prepared poblano peppers and cook for 2-3 minutes. Add the tomato puree.
Stir, cover and simmer for about 10 minutes. Season with salt and pepper to taste. Add a bit more water if the sauce is too thick.
Crack each egg into a small bowl or ramekin and slide them into the broth. Top the eggs with the cheese and cover the skillet. You can also add some crumbled queso fresco over the eggs when you serve them. Simmer until the eggs are set, 4 – 8 minutes, depending on how you like your poached eggs. I added some fresh cilantro over the eggs.
Serve in a shallow bowl along with tortillas or bolillos (Mexican sandwich rolls).