Give your breakfast recipes a new way to eat eggs with this recipe for choked eggs. In this version, the eggs are prepared poached, cooked in the sauce itself and, of course, are well accompanied with beans and rice. The poaching technique consists of cooking the food in a hot liquid, while stirring slowly. The secret to maintaining their shape is to break them before in a bowl and not directly in the sauce.

ENCHILADO DROWNED EGGS

Ingredients

4 Portions

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• enough vegetal oil
• 1/4 onions
• 2 cloves garlic
• 5 guajillo chilies, cleansed
• 4 morita chili peppers, cleansed
• 6 tomatoes, cut into quarters
• 2 cups Vegetables soup
• 1/4 teaspoons ground cumin
• to taste salt
• to taste black pepper
• 6 eggs
• 1 cup asadero cheese
• enough coriander, finely chopped, to decorate
• enough tortilla chips, To accompany

Preparation

For the sauce, heat a skillet over medium heat, add the vegetable oil and acitron the onion and garlic for a few minutes. Add guajillo peppers and morita peppers, then tomatoes and cook for 10 minutes. Blend the above with the vegetable stock and return to frying in the pan, add the cumin, salt and pepper, and cook for 10 more minutes.

Break the eggs into the hot sauce and season one by one with salt and pepper; Cook for 5 minutes.

Serve individually, add the asadero cheese and decorate with cilantro. Accompany with tortilla chips and enjoy.

https://us.kiwilimon.com/recipe/breakfasts/enchilado-drowned-eggs