Huevos Con Almejas Poached Eggs With Clam Sauce Food

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)

Steps:

• Thinly slice the onions.
• Heat oil in a large deep frying pan.
• Add onions and cook until tender but not browned.
• Add tomatoes and chilies to the onion and cook 5 minutes.
• Add broth, salt, sugar and peppers and cook another 5 minutes.
• Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
• Arrange a cheese slice on top of each egg.
• Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

HONDURAN HUEVOS CON SALSA DE CHILES (EGGS POACHED IN CHILI SAUCE

Steps:

• Sieve chili peppers and their liquid into 7 or 8 inch skillet.
• Stir in flour and salt.
• Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly.
• Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness.
• Serve with chili sauce from pan.
• Woman's Day.