Talk about having a good morning! This breakfast will put you in a good mood for the rest of the day. This recipe serves six but you can you can make up the tomato "caldo" in one big batch and then enjoy the eggs all week if you're cooking for yourself. Adapted from The Mexican Gourmet![]()
by Maria Dolores Torres Yzabal and Shelton Wiseman. I think despite the stupid name, this is one of the best books on Mexican cooking. Unfortunately it seems to be out of print. 
Huevos Estilo Jalapa For the sauce: 1 clove garlic, peeled 1 onion, peeled and coarsly chopped 2 serrano chiles (the orginal calls for jalapeños) 1 1/3 pounds tomatoes, coarsly chopped (I used canned) 2 tablespoons oil salt to taste 1 cup water 1 tablespoon chopped cilantro For the eggs: 2 tablespoons oil 12 eggs, lightly beaten salt to taste 1. Puree the garlic, onion, chiles and tomatoes in a blender. Heat the oil in a large pot (I used a clay cazuela) and strain the sauce into the oil. Simmer over medium heat until thickened, about 10 minutes. Add the salt and the water and simmer over very low heat another 15 minutes. (N.B. The original recipe calls for a bundle of cilantro that is cooked with the sauce for five minutes and then removed. I just sprinkled the chopped cilantro over the finished dish.) 2. Heat oil in a frying pan and scramble the eggs, seasoning with salt. Divide the eggs among 6 earthenware pots or soup bowls. Fill each with about 1/2 cup of the tomato caldo, sprinkle each with cilantro and serve immediately with fresh corn tortillas and bowls of your favorite beans. Speaking of beans, I mentioned a few weeks back that we have these great new cranberry beans in the Colombian style now in and ready to sell and then I forgot to add it to the website. 
I fixed that and now the Cargamantos are available online. They'd be great with these eggs.
Huevos Estilo Jalapa For the sauce: 1 clove garlic, peeled 1 onion, peeled and coarsly chopped 2 serrano chiles (the orginal calls for jalapeños) 1 1/3 pounds tomatoes, coarsly chopped (I used canned) 2 tablespoons oil salt to taste 1 cup water 1 tablespoon chopped cilantro For the eggs: 2 tablespoons oil 12 eggs, lightly beaten salt to taste 1. Puree the garlic, onion, chiles and tomatoes in a blender. Heat the oil in a large pot (I used a clay cazuela) and strain the sauce into the oil. Simmer over medium heat until thickened, about 10 minutes. Add the salt and the water and simmer over very low heat another 15 minutes. (N.B. The original recipe calls for a bundle of cilantro that is cooked with the sauce for five minutes and then removed. I just sprinkled the chopped cilantro over the finished dish.) 2. Heat oil in a frying pan and scramble the eggs, seasoning with salt. Divide the eggs among 6 earthenware pots or soup bowls. Fill each with about 1/2 cup of the tomato caldo, sprinkle each with cilantro and serve immediately with fresh corn tortillas and bowls of your favorite beans. Speaking of beans, I mentioned a few weeks back that we have these great new cranberry beans in the Colombian style now in and ready to sell and then I forgot to add it to the website. 
I fixed that and now the Cargamantos are available online. They'd be great with these eggs.
Leave a comment