Friday, April 3, 2009
Eggs Poached in Chili, with Greens
I started making this dish a couple of years ago and we have it almost every week. It's based on Spanish and Mexican cooking, but I can't remember where I first tried it.
There's no recipe -- just something more like steps, or guidelines. Suggestions, really.
Start with a bunch of greens. Make it a lot. More than you think you need. Chop, then saute them with or without onions, tomatoes, or other chopped veggies.
Meanwhile, in a blender, add rehydrated chilis. Use mild chilis like poblano or ancho. Add something hotter, like chipotle (which is dried jalepeno) according to taste. Alternatively, you can use dried chili powders instead of rehydrated, whole dried chilis.
Add a little bit of tomato from some source (dried and rehydrated, canned, or fresh) to make a sauce. Don't add too much -- this is a chili based sauce and the tomato should not predominate.
Add broth, if it's handy.
Season to taste with salt and lots of comino (also known as cumin).
Blend until smooth.
Add sauce to pan and simmer until greens are tender.
Make several little wells in the greens and drop in raw eggs. Put lid on pan and poach the eggs until they're done enough for you. Obviously you need enough sauce in the pan for the eggs to slightly float. So thin the sauce with water or broth, if necessary.
Top with grated cheese, chopped herbs, and corn tortillas, if you like.
This is our emergency, fast food dish -- when we're tired, forgot to take something out of the freezer, want something warm and comforting, didn't plan ahead. It takes about ten minutes, total.