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Categories:Viewed: 23 - Published at: 4 years ago
Ingredients
- 2 lbs roma tomatoes
- 1 garlic clove
- 2 bay leaves
- 3 tablespoons oil (corn, safflower or canola)
- 12 cup white onion (slivered or thinly sliced)
- 34 lb poblano chile (3/4 lb s about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2-inch slices may soak )
- 14 teaspoon marjoram
- 1 teaspoon salt, kosher (more or less to taste)
- 8 eggs
- 1 cup cheese, crumbled (queso fresco, farmers or a mild feta)
Method
- Place the tomatoes along with the garlic and bay leaves in a medium saucepan.
- Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes.
- Place tomatoes, garlic and bay leaves in the blender and puree until smooth.
- In a large, heavy bottomed pan set over medium heat, pour in the oil.
- Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes.
- Stir in the poblano rajas and let them cook for 1 or 2 minutes.
- Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes.
- You can make this sauce ahead of time and refrigerate for up to 4 days.
- When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one.
- It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce.
- Sprinkle a bit of salt on top of each egg and cover the pan with its lid.
- Let the eggs poach until cooked.
- I like the yolks, still runny, which takes like 4 to 5 minutes.
- Serve on plates and sprinkle crumbled cheese on top.
- Have warm corn tortillas or toast on the side.
