Eggs Poached in Chile Tomato Broth

[Draggingtree]

Eggs Poached in Chile Tomato Broth

Serves 6

• • 3 poblano chiles (plus another for garnish, if desired)
• • 1/3 cup cooking oil
• • 1/2 white onion, finely chopped
• • 2 garlic cloves, minced
• • 7 red, ripe tomatoes, roasted, peeled, and chopped
• • 2 cups chicken broth
• • Salt
• • 12 whole eggs
• • 1/2 cup crumbled queso fresco, for garnish
• • Corn tortillas

1. Toast the chiles directly over an open flame, on the broiler, or on a griddle to char the skins. When well-blistered and charred, put the chiles in a plastic bag for about 10 minutes. Then remove the loosened skin with paper towels. Split the chiles open, remove seeds and veins, and cut into 1/4-inch wide strips.

2. In a saucepan, heat the oil over medium heat and fry the onion, garlic, and tomatoes, stirring constantly until the mixture forms a thick paste. Add the chicken broth, 3 of the chiles, and salt to taste. Cook over low heat until the mixture comes to a simmer.

3. Drop raw eggs into the hot sauce, one by one, poaching them about 4 minutes (or to your desired degree of doneness). To serve, place two poached eggs per serving in a bowl, then top with tomato sauce and chile strips. Garnish with the crumbled queso fresco and serve with hot corn tortillas.

Excerpted from Fonda San Miguel: Forty Years of Food and Art by Tom Gilliland and Miguel Ravago