Huevos Ahogados (Eggs in Tomato Salsa w/ Roasted Poblano Strips) #WeekdaySupper

I've said it time and again, eggs aren't just for breakfast. They are my favorite ingredient to turn to on those days when I've been too busy to cook or when the cupboards are getting a little bare. With just a few ingredients that I always keep on hand, even when the budget is tighter than usual, I can cook up a delicious meal that can be served for breakfast, lunch, or dinner.

Literally translated Huevos Ahogados means drowned eggs, but this is really poached eggs in a tomato salsa with roasted poblano pepper strips. While that long title does sound pretty fancy, I prefer the name Huevos Ahogados.

For a complete meal serve Huevos Ahogados with avocado slices, cooked nopales (cactus paddles), and warm corn tortillas.

Huevos Ahogados 
(Eggs in Tomato Salsa w/ Roasted Poblano Strips)


Ingredients: 

• 2 poblano peppers 
• 8 roma tomatoes, halved 
• 3 cups water 
• 1/2 medium onion
• 1 clove garlic 
• 2 tablespoons vegetable oil 
• 6 eggs

Directions:
Roast the poblano peppers over an open flame or on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 10 minutes.  (This allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.

While the poblano peppers are resting in the plastic bag, bring the roma tomatoes to a boil in the 3 cups of water over medium-high heat until the tomatoes are cooked through. Remove from heat and let cool slightly. Puree the tomatoes and water with 1/2 a medium onion and a clove of garlic in a blender until smooth. Heat 2 tablespoons of vegetable oil in a deep skillet over medium-high heat. Add the roasted poblano pepper strips and saute for 2 minutes. Pour in the puree; season with salt and pepper. 

When the salsa begins to boil add the eggs, one at a time, into the hot salsa. Cover and let simmer until the egg whites have completely cooked, but not the yolks. Carefully ladle tomato salsa and an egg in bowls. Serve with warm corn tortillas. Enjoy!

Receta en español 

*Tips: You can substitute 1 cup frozen poblano strips for the 2 poblano chilies, and use a can of stewed tomatoes in place of the roma tomatoes. 

For more quick and easy dinner ideas be sure to check out what's on the menu this week for #WeekdaySupper.

Monday: Huevos Ahogados - La Cocina de Leslie 

Tuesday: Skillet Pimiento Mac 'n Cheese - girlichef

Wednesday: French Onion Burgers - The Foodie Army Wife 

Thursday: Chipotle Quinoa Chili - Alida's Kitchen 

Friday: Black Bean & Rice Stuffed Poblanos - Curious Cuisiniere

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