Mexican cuisine · Breakfast & Eggs

Huevos Rabo de Mestiza

Eggs poached in tomato broth with roasted poblano strips, topped with crumbled queso fresco and cool crema.

Ingredients · for 2 servings

• 4 eggs
• 3 poblano chiles
• 5 ripe tomatoes
• 1 white onion
• 2 garlic cloves
• 200ml vegetable broth
• 150g queso fresco (or mild feta)
• 100g Mexican crema (or sour cream)
• 3 tbsp oil
• 4 corn tortillas
• Salt, pepper

Instructions

1. Char the poblano chiles all over under the oven broiler for 8–10 minutes, let steam covered for 10 minutes, then peel off the skin, deseed and cut into strips.
2. Blend the tomatoes with the garlic and 100ml water until smooth, then press through a sieve.
3. Slice the onion into thin rings, sauté in the oil for 4 minutes until translucent, then add the poblano strips and cook for 2 minutes more.
4. Pour in the tomato purée and vegetable broth, season with salt and pepper, and simmer uncovered for 10 minutes into a light, flavorful broth.
5. Make four wells in the broth, slide in the eggs and poach, covered, over low heat for 5–7 minutes until the whites are set but the yolks are still soft.
6. Crumble queso fresco on top, drizzle with crema and serve straight from the pan with warm corn tortillas.