Jorge Castillo: The trickiest part of preparing this dish is sliding the eggs atop the bubbling sofrito without breaking the yolk.
Glenn Lindgren: It's actually a little easier in some ways than poaching eggs in water. All of the solids in the sofrito help support the egg.
Huevos Enchilados -- Eggs Poached in Sofrito Sauce
By
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 4 servings
Delicate poached eggs floating atop a pool of savory sofrito.
INGREDIENTS:
1 cup chopped onion2 cups red bell pepper, cored and chopped
2 tablespoons olive oil for sautéing
3 cloves garlic mashed with 1/2 teaspoon salt and 1/4 teaspoon black peppercorns
3 tablespoons white wine
1 cup peeled, cored, and chopped fresh tomato
1 (14.5-ounce) can tomato sauce
1 teaspoon ground cumin
salt and pepper to taste
8 eggs
smoked Spanish paprika, to taste
Make a sofrito by sautéing the onion and the red and green bell peppers in olive oil over low heat until the onions are translucent.
Add the garlic and cook just 1 to 2 minutes more, stirring occasionally.
Add the wine, tomatoes, tomato sauce, and cumin. Cook over low heat for about 5 minutes, stirring frequently. Salt and pepper to taste.
Bring the mixture to a near boil.
Crack one egg at a time into a small ramekin. Carefully pour the egg so that it floats atop the hot mixture. you should be able to cook four eggs at a time in a large pan. Cover the pan and cook for approximately three to four minutes
When the egg is fully cooked and solidified, scoop some of the sofrito (portioned to leave half of the original amount in the pan to make 4 more eggs!) into an individual serving bowl or on to a plate. Top the sofrito with two of the poached eggs per dish. Lightly dust the eggs with paprika.
Cook the remaining eggs with the sofrito you left in the pan.
Keep this first batch warm in the oven while you make the remaining servings.
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