August 1, 2011
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My inspiration for this dish was an online post of a recipe for baked eggs with tomatoes. But since it was a hot day I decided to poach the eggs in the sauce rather than heat up the kitchen by using the oven. The result was delicious, resembling, I learned later, a version of huevos rancheros popular in Texas in the 1950s. I used scallions that are growing in profusion in my garden just now but onions would work as well. And you might top the eggs with a bit of cheese. I served them plain but you could as well put them over tortillas or slices of toast.
- 4 or 5 scallions
- Oil or bacon fat
- ½ cup tomato sauce
- Hot sauce to taste
- 4 large or jumbo eggs
- Salt and pepper
Trim the scallions then separate the white and green parts. Chop the white and slice the green thinly crosswise.
Heat a bit of oil or bacon fat in a small (8-inch) non-stick frying with a lid over medium heat. Sauté the white parts of the scallions until soft but not browned. Pour in the tomato sauce and warm through. Season with hot sauce to taste. Spread ¾ of the scallion greens over the sauce.
Carefully break the eggs over the sauce so that it is covered. Season with salt and pepper. Cover and poach gently until the whites are just set, about 4 minutes. Garnish with the remaining scallion greens and serve hot.