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Mexican Boiled Eggs

A very quick and delicious Mexican breakfast recipe.

Ingredients

  • 1 tablespoon olive oil
  • ½ white onion, diced
  • 1 clove garlic, minced
  • 300g tomatillo salsa
  • 2 cups of baby spinach, washed
  • 2-3 eggs
  • 100g grated cheddar cheese
  • 100ml crème fraiche
  • Salt
  • Ground black pepper
Serve:
  • 1 handful of coriander, coarsely chopped
  • 2 slices of toasted bread

Preparation Method

  1. Preheat the oven to 180°C.
  2. Add the oil to a pan and when hot enough fry the onion and garlic gently until soft. Then add the Tomatillo Salsa to the pan and ⅓ cup of water. Stir and cook for a few minutes.
  3. When the sauce starts to bubble, add the spinach and a pinch of salt. Let the spinach wilt briefly in the sauce for a minute, then remove the sauce from the heat.
  4. In a medium-sized baking dish, add the hot sauce and then carefully break two eggs on top. Add the grated cheese and spoonfuls of Crème Fraiche over the surface and a little olive oil on top.
  5. Place the baking dish in the oven for approximately 20 – 25 minutes (times may vary depending on your oven).
  6. The eggs will be ready when the surface is cooked through and the cheese forms a lovely golden layer on top.
  7. Remove the baking dish from the oven and serve immediately with chopped fresh coriander sprinkled on top and slices of toasted bread.
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