Huevo en Salsa (Eggs in Mexican Salsa)
Serves 430 mins prep40 mins cook
Huevo en Salsa, or Eggs in Mexican Red Salsa, is a simple and tasty breakfast dish. It features eggs in a spicy sauce and perfect with warm tortillas.
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What you need
Instructions
0 Place the tomatoes, onion, and garlic in a stock pot and cover with water. 1 Bring to a boil and immediately turn the heat off. 2 Remove stems and seeds from the dried chiles. 3 Add the chiles to the stock pot and let sit in hot water for 5 minutes. 4 Blend rehydrated chiles with tomatoes, garlic, onion, oregano, and salt. 5 Heat oil in a large skillet. 6 Strain the sauce into the skillet. 7 Reduce the heat to medium-low and let simmer for 15 minutes. 8 Meanwhile, whisk the eggs and season with ½ teaspoon salt. 9 In a large skillet, heat 2 tablespoon Mazola® Corn Oil, add the eggs, and cook until almost done. 10 Break up slightly. Gently folding them in. 11 Add the sauce and mix to combine. 12 Let cook together for 2–3 minutes. 13 Serve with beans and tortillas.View original recipe