Boiled eggs with tomato sauce and beans
Description
The recipe won't take much time. This hearty Mexican breakfast will provide you with fullness, energy, and a great mood right from the morning. Serve hot.
Instructions
- 1
Step 1
1. Prepare the eggs. In a large skillet, bring salted water to a boil. Add vinegar. Fill a large bowl halfway with ice water. Crack 1 egg into the skillet and simmer until the white thickens, about 3 minutes. Transfer the cooked egg to the bowl with ice water.
- 2
Step 2
2. Repeat with the remaining eggs. The eggs can be prepared up to 1 day in advance.
- 3
Step 3
3. Prepare the tomatillo sauce. Finely chop the cilantro. Peel the onion and garlic. Heat a large skillet over high heat. Cut the onion into 4 pieces, setting aside 3 pieces. Place 1 onion piece cut-side down, along with the tomatillos, chili, and garlic, into the dry heated skillet. Cook, turning frequently, until the vegetables are charred in spots, about 5 minutes.
- 4
Step 4
4. Chop the cooked vegetables and puree in a blender. Add broth and mix until smooth. Transfer to a small bowl, stir in cilantro, and season with salt and pepper.
- 5
Step 5
5. Prepare the chili sauce. Finely chop the onion and garlic. Roast the chili over a gas flame or on a grill until it turns black on all sides. Wrap it in a plastic bag and let it cool. Peel off the skin and seeds, then finely chop.
- 6
Step 6
6. Melt the butter in a small saucepan over medium heat. Add the onion and garlic, and cook until softened, stirring frequently, for about 2 minutes. Add the finely chopped chili. Stir in the cream and milk, and bring to a boil, whisking constantly. Reduce the heat to low and simmer until the sauce thickens slightly and reduces by 1 cup, about 10 minutes. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper to taste.
- 7
Step 7
7. Prepare the beans. Finely chop the onion and garlic. Cut the tomato into pieces. Heat oil in a medium skillet over high heat. Add onion and garlic, cook until translucent and beginning to brown, about 3 minutes. Add tomatoes, cook, stirring, for 1 minute. Add beans and cook until heated through, about 3 minutes. Using a potato masher, partially mash the beans until they reach a semi-pureed consistency. Season with salt and pepper. Refrigerate until needed. Reheat before using.
- 8
Step 8
8. Remove the eggs from the ice water and heat them in a skillet with boiling water. Cook until heated through, about 2 minutes. Divide the beans among the plates, place 2 boiled eggs on each, drizzle with tomatillo sauce, chili sauce, and serve.