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.
never tried this but think my teens would love it it is a wonder what we create in a pinch
ReplyDeleteI love several poached egg dishes that sound a little similar to the flavors here so I'd love to try this, but I'm a bit confused by the "recipe". Are the greens added to the blender also? and then to the greens you add the chilis, tomato, and broth?
ReplyDeleteHi Rebecca -- I don't add the greens to the blender. I chop the greens, then saute them in a pan. In the blender, I make the sauce with the chilis, tomatoes, etc. Then I add the sauce to the greens in the pan. Then I poach the eggs in the sauce. Does that make sense? Thanks so much for stopping by! let me know if you try the egg dish. ;)
ReplyDeleteThank you, thank you, thank you! For posting this recipe. My hens have been laying up a storm, and I needed to eat some eggs. And I have Swiss chard in the garden that's being devoured by baby grasshoppers. There are so many baby grasshoppers the hens only seem to make a tiny dent in their numbers. So I've been thinking that I'd better eat the chard quickly, or I won't get my share. I spent some time this afternoon looking for egg recipes -- I wanted something different from omelets and fritatas. Didn't find anything interesting and gave up. I discovered your blog this evening while looking for Texas gardening sites, and here was this lovely recipe, and I had everything I needed to make it! The only kind of cheese I had was feta. The recipe works very well with feta cheese crumbled on top. I served it with sliced avocados and tomatoes, with lime squeezed on top of everything just before eating. What a delicious, healthy treat!
ReplyDeleteWow, so glad you tried the recipe! Feta sounds great.
ReplyDelete