Mexican · Brunch
Eggs Poached In Sauce With Shredded Chicken
Shredded chicken thigh simmers in a smoky guajillo and tomato sauce with cumin, into which two eggs are cracked and gently poached until the whites set and yolks stay soft. Served straight from the skillet with warm corn tortillas, crumbled queso fresco, and cilantro.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
488Calories
36.1gProtein
24.6gFat
33.9gCarbs
7.1gSugar
6.8gFiber
891mgSodium
522mgChol
7.2gSat Fat
920mgPotassium
245mgCalcium
4.6mgIron
1.8mcgVitamin B12
19mgVitamin C
gluten-free
high-fiber
protein-rich
spice-route
weekend-brunch
gluten-free
Instructions
1
Prep
Soak the guajillo chilies in hot water for 10 minutes until softened, then drain and discard stems and seeds.
2
Blitz
Combine softened chilies, tomato, onion, garlic, and chicken stock in a blender; blitz on high for 1 minute until smooth.
3
Sauté
Heat oil in a small skillet over medium heat; pour in sauce and cook 5 minutes, stirring often, until it darkens and thickens.
4
Simmer
Stir in shredded chicken, cumin, oregano, and salt; simmer over medium-low heat for 6 minutes until warmed through and sauce clings.
5
Poach
Make two wells in sauce, crack eggs into them, cover, and poach over low heat for 7 minutes until whites set and yolks stay soft.
6
Plate
Slide eggs and sauce onto a plate, scatter queso fresco and cilantro over top, and serve with warmed corn tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz256g cooked chicken thigh
- 44 dried guajillo chilies, stemmed and seeded
- 22 medium tomato
- 11 white onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 44 large eggs
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp cumin, ground
- 1/2 tsp1/2 tsp dried oregano
- 2 oz56g queso fresco, crumbled
- 2 tbsp2 tbsp cilantro
- 44 small corn tortillas (about 2 oz/57g total)
- salt, to taste
