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Poached Eggs in Roasted Tomato Broth

Source: Casual Cuisines of the World - Cantina
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Active Time:  35 Minutes
Total Time:  45 Minutes
  Serves 4
Morning meals in cantinas often feature brothy dishes like this one, which can also double as a light midday repast or dinner in summertime. Mexican cooks sometimes call this simple preparation huevos ahogados, or drowned eggs. Be sure to roast the tomatoes until uniformly charred, to develop a smoky flavor.
4 tomatoes
4 cups chicken stock
2 tablespoons olive oil
1 yellow onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 fresh serrano chili peppers
8 eggs
1/4 cup grated Cotija, Romano or Parmesan cheese  
4 large flour tortillas, homemade or purchased, heated
Poached Eggs in Roasted Tomato Broth Recipe at
Preheat a broiler (grill). Place the tomatoes in a shallow baking pan and place in the broiler 4-6 inches from the heat source. Broil (grill), turning occasionally, until charred on all sides, 10-12 minutes.

Remove the tomatoes from the broiler, let cool slightly and cut out the cores. Transfer to a blender, add 1 cup of the chicken stock and purée until smooth. Set aside.

In a heavy, wide saucepan or deep sauté pan over medium heat, warm the olive oil. When it is nearly smoking, add the onion, salt and pepper and sauté until golden brown, about 15 minutes. Add the garlic and whole serrano chilies and sauté for 1 minute longer. Add the tomato purée and the remaining 3 cups chicken stock and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 10 minutes to blend the flavors.

TO POACH EGGS: One at a time, crack them into a cup and gently slide them into the simmering broth. Cook the eggs, basting the tops occasionally with spoonfuls of the hot broth, until the whites are set but the yolks are still soft, 4-6 minutes.

Using a slotted spoon, gently lift out the eggs and place 2 in each warmed soup bowl. Ladle the broth over the eggs and garnish with the grated cheese. Serve immediately with the flour tortillas alongside.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Breakfast
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 501
Fat. Total: 23g
Fiber: 4g
Carbohydrates, Total: 42g
Sodium: 1247mg
% Cal. from Fat: 41%
Cholesterol: 432mg
Protein: 27g
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