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Mexican Boiled Eggs
A very quick and delicious Mexican breakfast recipe.
Ingredients
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1 tablespoon olive oil
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½ white onion, diced
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1 clove garlic, minced
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300g tomatillo salsa
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2 cups of baby spinach, washed
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2-3 eggs
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100g grated cheddar cheese
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100ml crème fraiche
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Salt
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Ground black pepper
Serve:
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1 handful of coriander, coarsely chopped
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2 slices of toasted bread
Preparation Method
- Preheat the oven to 180°C.
- Add the oil to a pan and when hot enough fry the onion and garlic gently until soft. Then add the Tomatillo Salsa to the pan and ⅓ cup of water. Stir and cook for a few minutes.
- When the sauce starts to bubble, add the spinach and a pinch of salt. Let the spinach wilt briefly in the sauce for a minute, then remove the sauce from the heat.
- In a medium-sized baking dish, add the hot sauce and then carefully break two eggs on top. Add the grated cheese and spoonfuls of Crème Fraiche over the surface and a little olive oil on top.
- Place the baking dish in the oven for approximately 20 – 25 minutes (times may vary depending on your oven).
- The eggs will be ready when the surface is cooked through and the cheese forms a lovely golden layer on top.
- Remove the baking dish from the oven and serve immediately with chopped fresh coriander sprinkled on top and slices of toasted bread.
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