This dish, inspired by Carmen “Titita” Ramirez Degollado’s restaurant El Bajío, in Mexico City, is easily one of our favorite Mexican dishes and while it is typically served as breakfast, it’s great as a vegetarian dinner, too.
The recipe can be found in a superb cookbook called The Mexican Gourmet, written by Maria Dolores Torres Izabal and our very own Shelley Wiseman! The book is a bit of a tome and contains all sorts of recipes that can add a little auténtico feel to your summer.
Scrambled Eggs in Tomato Sauce
For the sauce:
2 pounds ripe tomatoes, coarsely chopped or a 1 quart preserved tomato puree
1 large white onion, coarsely chopped
2 fresh jalapeño chiles, chopped
3 medium garlic clove, peeled
3 tablespoons vegetable oil
1 cup water
Kosher salt and freshly ground black pepper
A bunch of cilantro, tied together with twine
For the eggs:
12 farm fresh large eggs
2 tablespoons heavy cream
2 tablespoons vegetable oil
Accompaniments: refried beans, avocado slices
Make the sauce: Puree the tomatoes, onion, garlic, and jalapeños to taste in a blender until smooth.
Heat the oil in a deep medium pot over medium heat. Pour the sauce through a medium-mesh strainer into pot, add the tied bunch of cilantro and simmer to thicken the sauce slightly, about 10 minutes. Add the water and 1/2 teaspoon salt and cook until the sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste.
Cook the eggs: Whisk the eggs together with the cream and 1/2 teaspoon salt. Heat the oil in a large well-seasoned or nonstick skillet over medium heat, then add the eggs and scramble to desired consistency (we like 'em wet). Divide the sauce among 6 serving bowls, then mound the eggs and the refried beans in the sauce. Top with one or two avocado slices and some fresh cilantro.