Poached Eggs à la Mexico
Poached eggs are served on warm flour tortillas and topped with chili sauce and cheddar cheese.
1/3 cup vegetable oil
1 onion, chopped
2 garlic cloves, peeled and chopped
2 tomatoes, chopped
2 1/2 teaspoons chili sauce
4 large eggs
2 flour tortillas
1/2 cup shredded cheddar cheese
- Heat oil in a heavy bottomed skillet; add onions and garlic. Cook on low for 5 minutes. Add tomatoes, and chili sauce; remove from heat, cover and keep warm.
- Meanwhile, spray a medium-sized skillet with vegetable cooking oil, fill 3/4 deep with water and bring to a boil. Reduce heat to simmering and one at a time crack eggs and carefully slide each egg into water, allowing each egg an equal amount of space. Cook, uncovered, for 3 to 5 minutes, or until the whites are completely set.
- Warm tortillas and place on individual serving plates. Divide poached eggs among the tortillas, pour the sauce on top, and sprinkle with grated cheddar cheese. Serve at once.
Makes 4 servings.