Huevos Con Salsa De Tomate Paraguayan Eggs With Tomato Sauce Best Recipes

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HUEVOS CON SALSA DE TOMATE (PARAGUAYAN EGGS WITH TOMATO SAUCE)

2010-07-06



Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) image

Make and share this Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients:

  • 4 eggs
  • salt & freshly ground black pepper
  • 1 tablespoon butter, melted
  • 4 plum tomatoes, chopped
  • 1/4 onion, chopped
  • splash vinegar

Steps:

  • Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
  • Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
  • Place eggs in a 350 degree F oven for 8 minutes.
  • Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
  • Pour tomato sauce over eggs and serve.4.

Top Asked Questions

  1. What do you do with eggs in tomato sauce?
    Some garlic croutons (toasted baguette slices with olive oil and garlic) are added on the side to dip and scrape up all that glorious sauce and eggs. These eggs in tomato sauce are the perfect warm meal to whip up when you’re looking for a comforting tasty dish with minimal effort and time.
  2. What are huevos ahogados?
    The literal translation of Huevos Ahogados is drowned eggs. In this case, eggs drowned in fresh Tomato-Jalapeno salsa. If drowned eggs sounds too somber, you can refer to them as Huevos Abrazados, which translates to eggs embraced or hugged (by salsa!).
  3. What is Huevo a la Mexicana?
    Huevo a la Mexicana is an egg dish served throughout Mexico for breakfast in homes and restaurants.
  4. How do you boil eggs to make salsa?
    The pan needs to be deep enough to allow the eggs room to poach in the liquid. Saute the salsa for a few minutes until thickened slightly. Add 2-3 cups of chicken stock along with 1/2 teaspoon salt and bring to a boil.

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