Eggs in Salsa Recipe
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Yield:
4 servings
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Total Time:
45 mins
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Prep Time:
10 mins
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Cook Time:
35 mins
Ingredients
- 2 tomatoes
- ½ an onion
- 2 garlic cloves
- 6 cups of water (to cook tomatoes)
- 5 guajillo chiles
- Pinch of oregano
- ½ teaspoon of salt (for the salsa)
- 1 cup of water (to blend the salsa)
- 2 tablespoons of Mazola® Corn Oil
- 8–10 eggs
- ½ teaspoon of salt (for the eggs)
Instructions
- Step 1) Place the tomatoes, onion, and garlic in a stock pot and cover with water.
- Step 2) Bring to a boil and immediately turn the heat off.
- Step 3) Remove stems and seeds from the dried chiles.
- Step 4) Add the chiles to the stock pot and let sit in hot water for 5 minutes.
- Step 5) Blend rehydrated chiles with tomatoes, garlic, onion, oregano, and salt.
- Step 6) Heat Mazola® Corn Oil in a large skillet.
- Step 7) Strain the sauce into the skillet.
- Step 8) Reduce the heat to medium-low and let simmer for 15 minutes.
- Step 9) Meanwhile, whisk the eggs and season with ½ teaspoon salt.
- Step 10) In a large skillet, heat 2 tablespoon Mazola® Corn Oil, add the eggs, and cook until almost done.
- Step 11) Break up slightly. Gently folding them in.
- Step 12) Add the sauce and mix to combine.
- Step 13) Let cook together for 2–3 minutes.
- Step 14) Serve with beans.
