Huevos Uxmal (Uxmal-Style Eggs)

All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.



Ingredients


Green Sauce:

1 teaspoon vegetable oil

4 epazote leaves, chopped

10 tomatillos or 8 green tomatoes, coarsely chopped

3/4 to 1 cup water

1 habanero chile, seeds and stems removed, halved

4 tablespoons coarsely chopped cilantro

1/2 teaspoon salt

1 green bell pepper, roasted, peeled, seeds and stem removed, quartered

2 teaspoons coarsely chopped epazote


Red Sauce:

1 teaspoon vegetable oil

8 tomatoes, roasted and peeled and quartered

1/2 cup coarsely chopped onion

1/4 cup coarsely chopped cilantro

1/2 teaspoon salt

1 habanero chile, seeds and stem removed and cut in half

2 tablespoons chopped cilantro


The Eggs:

12 fresh eggs, poached in molds, or in a large skillet with 2 tablespoons vinegar added to the water



Instructions


To make the green sauce, heat the oil in a small skillet and saute the epazote and the tomatillos for 1 minute, or until the tomatillos are softened. Allow the mixture to cool for a few minutes, and then place it in a blender with the water, habanero chile, cilantro, salt, bell pepper, and the epazote and puree the mixture. Return this mixture to the skillet and keep it warm.

To make the red sauce, heat the oil in a small skillet and add the tomatoes, onion, cilantro, salt, and the chile and saute for 1 minute. Allow the mixture to cool slightly and then pour it into a blender and puree. Return this mixture to a small saucepan, add the 2 tablespoons chopped cilantro, and keep the sauce warm.

Place 2 poached eggs on a warm plate and serve with the red and or green sauce (or both) over them.

Servings
6
Servings
6