ReceptnaptárBlanquillos (Eggs in Chili Tomato Sauce)
Blanquillos is a simple Mexican breakfast or supper: tender hard-boiled eggs in a thick, spicy tomato and onion sauce. It costs very little and takes even less effort, yet it is filling and flavorful. With toast or tortillas, it can become your breakfast classic.
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Ingredients
Method
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- Put the eggs into boiling water, cook for 10 minutes, cool them under cold water, then peel and quarter them.
- Heat the oil over medium heat and sauté the onion for 6-7 minutes until translucent and soft; add the garlic in the last minute.
- Add the tomatoes, chili powder and salt, and cook uncovered for 15-18 minutes, until the sauce is thick and the tomatoes have broken down.
- Taste and adjust the seasoning as needed.
- Gently place the quartered eggs into the sauce and warm them for 2-3 minutes, taking care not to break them up.
- Spoon over toast or warm tortillas and serve right away.
Source: Project Gutenberg – One Hundred & One Mexican Dishes (May E. Southworth, 1906) – Blanquillos (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Peeling the tomatoes makes a big difference: blanch them for 30 seconds and the skins slip right off.
- Warm the eggs in the sauce only at the end, or they turn rubbery.
- Add the chili to taste: jalapeño or serrano is most typical, but the powder works too.
Frequently asked questions
Can I make it ahead?
The sauce, yes; it keeps in the fridge for 3 days. Add the eggs when reheating.
Is it vegetarian?
Yes, it is made with eggs and vegetables.
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