Eggs, oaxaca style

Yield: 8 servings

Measure Ingredient
2½ each Qts water
8 larges Tomatoes
2½ each White onions
12 eaches Cloves garlic, whole
6 eaches Serrano chilies
¾ cup Vegetable oil
24 eaches Fresh eggs
¾ cup Vegetable oil
2 slices White onion
\N \N Salt to taste
3 eaches Sprigs epazote OR cilantro
\N \N Salt to taste
8 eaches Leaves epazote OR cilantro

SAUCE

EGGS

For sauce, put water in saucepan. Add tomatoes, 2 onions, 8 garlic cloves and chilies and boil over medium heat 40 minutes. Drain and reserve cooking water. Cool and blend cooked ingredients with ½ onion, 4 garlic cloves and a little cooking water in blender or food processor. Put oil in frying pan and brown onion slices. Remove and discard. Add sauce (without straining) and season with salt and epazote. Cook over low heat until fat begins to rise to the surface, about 20 minutes. Prepare eggs by heating a 12- to 16-inch frying pan for 15 minutes. Add oil and heat. Beat eggs with fork and season with salt and epazote. Mix. Pour into frying pan and cook until eggs set on underside. Turn and cook until firm. Cut omelet into pieces and add sauce. Cook over low heat for 20 to 30 minutes. Correct seasoning. Add a little water if sauce becomes too thick. To serve, pour eggs and sauce onto a deep platter. Serve with freshly made tortillas and refried black beans. Makes 8 servings. From: San Antonio Express News, "Oaxaca's Exotic Cuisine Developed Out of Necessity, Cook's Innovations" by Karen Haram, 3/15/95 Shared by: Karin Brewer, Cooking Echo, 4/95 Submitted By KARIN BREWER On 04-26-95

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