Poached Eggs in Tomato
Photo: Carolina Ayala / Contributor
I just returned from a weekend vacation to Mexico City with my son. Out of all the amazing meals we ate there, a breakfast dish at a famous local panaderia (bakery) caught my eye. My son loved it so much he wanted to return the next day for it and polished off his last bite exclaiming, “I could eat this every day!” I was raring to make an iteration of that dish upon return. Perfectly poached eggs were drowned in a tangy tomato sauce spiked with some peppers. The consistency lay somewhere between a soup and a curry and you can make it as simple or as bountifully filled with vegetables as you like. Here is the simplest iteration along with plenty of suggestions to amp it up. Go buy eggs from Three Sisters Farm this Saturday at Urban Harvest Market and enjoy the pungent yellow of the yolks when you cut into the eggs!