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Wednesday, September 8, 2010

Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde







From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.

Tomatillo Salsa Verde
...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients:
1 pound tomatillos, husked
3 jalapeƱos - fresh, seeded, cut in half
1/2 onion - quartered
1/2 teaspoon ground cumin
1/4 cup cilantro - chopped
1/2 teaspoon salt

Directions:

Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael Nankin

Ingredients:

3 cups tomatillo salsa, thinned to the consistency of tomato soup
4 eggs
Cilantro
Sea salt

Directions:

1) Bring salsa to a simmer in a small saucepan set over medium heat.
2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

You might also enjoy these recipes:
Salsa Verde Bake - The Sweet's Life
Lamb Chops with Salsa Verde - Simply Delicious
Skirt Steak Salsa Verde - Foto Cuisine
Chicken Enchilladas Verdes - One Perfect Bite
Lentil Salad with Salsa Verde - Food 4 Thought
Salsa Verde Pulled Chicken Sandwich - Closet Cooking

49 comments:

~Dana said...

Anything featuring 'salsa verde' has got to be worth trying! Yum!

Koek! said...

Gorgeous recipes... And I'm going to check out 'eggs in purgatory' – what an awesome name for a dish!
Robyn

Katerina said...

I am more towards the child version of the salsa since my stomach is very sensitive to hot dishes. The way you prepared it with the eggs is ideal. I loved it.

My Little Space said...

The addition of egg looks fantastic! It's a terrific. Oh my, I'm salivating already. Thank you for sharing & hope you're enjoying your day, Mary.
Cheers, Kristy

Priya said...

Tempting salsa verde, wat a beautiful dish..

T.W. Barritt at Culinary Types said...

That is quite a lovely picture of that egg perched in the salsa - I'll bet it wasn't in purgatory for very long!

Simply Life said...

oh that texture and color look perfect!

What's next said...

I've never made salsa verde and now think I must! We love anything 'salsa' at our house!

Allie and Pattie said...

Mary! I will definitely be trying your salsa verde- I have a wimpy family that doesn't do well with "heat". Thank you!!
xoxo Pattie

Joanne said...

I love this salsa verde version of eggs in purgatory. The tang of the tomatillos is a flavor that I love!

From the Kitchen said...

This sounds decidedly better than the breakfast I just had--rye bread with sliced tomatoes (it was good--just not very exciting). I'm especially grateful for the salsa recipe as my husband doesn't care for hot sauces. I can make some for him, then "heat" it up for me. Thanks!

Best,
Bonnie

aipi said...

A very nice recipe..I always learn something new whenever I visit you:))

US Masala

Rita said...

Would you believe I have never made or tasted this, but have been tempted for a long time. Sounds like a must try for me and my husband.
Rita

Mariana said...

Mary, thank for this recipe ,i love salsa verde too. Kisses.
Sorry my english.

Jenn said...

OMG that looks wonderful with the egg!! Funny, I live in the southwest where tomatillos seem to be abundant all year long and I have still never made a salsa verde, heck I've never even cooked with them. Looks like I'm going to have to change that!!

Dishesdone said...

Love salsa verde! Looks delicious, especially with the eggs!

Choclette said...

A lovely idea for using Tomatillo and I can imagine it was really good. We used to grow them and were thinking we'd try again next year. I now have a recipe to use when I do. Thank you

Elle said...

Hi Mary, thanks for visiting my blog and for the prayers. :-) I must say, I adore your blog since I am an aspiring cook. Love it. Will visit often.

Gloria said...

Hi dear Mary, these huevos ahogados loo really yummy! nice recipe! xxx gloria

High Plains Drifters said...

never tried to make eggs that way before ... looks deceptively simple, easy clean up, few pots ... a win-win-win for a lazy non-pot-washer like me!

StephenC said...

This is something we would adore in our house. Just one question: did you thin the salsa with stock before "drowning" the eggs?

Susi said...

Hi Mary, we make our own salsa verde as well and it is so easy and taste so much fresher than anything you could find at a store :o) Yours looks great!

Pam said...

I love this recipe Mary! There is something so delicious about eggs with Mexican food. Great post.

Satya said...

its a beautiful dish ...love ur salsa verde...thank q for sharing such a wonderful recipe

Satya
http://www.superyummyrecipes.com

Alessandra said...

Wow, I make salsa verde but I never thought of serving it with eggs! What a great idea!

ciao

Alessandra

alison said...

awesome recipe!

Cheryl said...

Wow I dont think I have ever made Salsa Verde, it looks better than any jarred stuff I have seen

Adelina said...

you are so generous treating us with 2 recipes!- and making the crowd happy by making the sauce mild paid off, am sure! Kids love green (at least mine does)!

Suman Singh said...

Tempting Salsa verde, what a lovely dish..love the addition of eggs on top...super yumm...thanks for sharing!

nancy at good food matters said...

Perfect Inspiration! A friend just sent me a sackful of Hatch chili peppers, which, roasted, would be delicious in a verde with the eggs..Thanks, Mary!

Design Wine and Dine said...

My husband loves making salsa verde - yours looks beautiful! The eggs with it makes the dish even more special. Thansk Mary!

Lucie said...

Oh, how I wish we had tomatillos here in France! Mary, this looks wonderful!

Kamalika said...

THis is one my favourite..but I never seen a lovely presentation with a poached egg on top....really too welcoming....

Ginny said...

Yum, how colorful! Add some beans and you may have huevos rancheros, hubby's favorite!

nanny said...

My taste buds are just begging for this dish!!!!

nuria said...

hello Mary! first of all thank you very much for leaving a comment on my blog and for giving me the oportunity to meet you and your fantastic blog. You really have a lot of delicious recipes! I join to your followers to enjoy your blog right now! From now you have a friend on me, thank you. Sorry for my english... i try to do the best i can.

Jen_from_NJ said...

I love your interesting spin on eggs in purgatory. Your salsa verde looks just perfect!

tease-spoon of sugar said...

Great recipe & pictures. And fantastic blog too! Will definitely be checking back. And thanks for stopping by mine!

Katie@Cozydelicious said...

I've never made eggs in purgatory. Looks so yummy!

Faith said...

I love the idea of making homemade salsa verde! This looks incredible served with the perfectly cooked egg on top!

carascravings said...

I love this idea!
I have never thought to poach an egg right in a sauce...genius!
Thanks for sharing; you have inspired me.

James said...

Such a great idea! I love this!

RamblingTart said...

I've never had anything like this, Mary, but I can't wait to try it!! I'm eliminating starches from my diet for a little while to give my body a better chance to heal, so I'm substituting veggies for them. This would be scrumptious for breakfast. :-)

Monet said...

I have never thought of doing this before! But knowing Ryan's love of salsa verde...I know he would be in heaven if I presented him with this lovely egg dish. Thank you for sharing these recipes!

Josie said...

Fantabulous. Gotta try it. Like, NOW (or maybe in the morning).

Sanjeeta kk said...

Looks refreshing and gorgeous!

Eliana said...

Tomatillos can make anything taste better. Love this!

dp said...

This will be a nice way to use some of the green salsa I just canned! Thank you!

cityhippyfarmgirl said...

This looks delicious. I hadn't thought of doing eggs with a salsa verde. Eggs in Purgatory is a great name...

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