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Eggs poached in enchilada sauce

Eggs Poached in Enchilada Sauce

Delicate poached eggs swimming in a hot spicy sauce.
Course Breakfast, Brunch
Cuisine Mexican, Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

Enchilada Sauce

  • 2 Tablespoon vegetable oil
  • 2 Tablespoon all-purpose flour
  • 4 Tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • 2 cups chicken or vegetable stock

Eggs

  • 4 eggs
  • 2 cups enchilada sauce
  • flour or corn tortillas or toast
  • green onion thinly sliced

Method

Enchilada Sauce

  1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
  2. Stir in the remaining seasonings (chili powder through oregano).
  3. Gradually add in the stock, whisking constantly to remove lumps.
  4. Reduce heat and simmer 10-15 minutes or until thick.
  5. Use immediately or refrigerate in an air-tight container for up to two weeks.

Eggs

  1. Place about 2 inches of enchilada sauce in a large skillet and bring to a low boil. Reduce heat to medium

  2. Carefully drop in desired number of eggs, leaving room between them.

  3. Allow eggs to simmer until whites are almost set, about 5 minutes. Remove from heat.
  4. Serve
  5. Serve eggs and sauce over a warmed tortilla or toast. Top with green onion.

Cooks Notes

Recipe can be adjusted for any number. Be sure to use a large enough skillet, do not crowd the eggs.

 

Cook eggs longer if a firm yolk is preferred.