These eggs are perhaps the best known outside of Mexico. They make a very good brunch dish but have to be prepared at the last moment. I like to serve them in the following way.
NotesTo Prepare Chile:
As mentioned above, with few exceptions the chile poblano is charred or fried and peeled before using.
Leave the stalk, if any, on the chile intact-it makes it easier to turn the chile-and place it directly over an open flame of a gas stove or a wood or charcoal grill. If using electricity, then smear the chile with a light coating of oil and place it right up under the broiler. Turn the chiles from time to time to allow the skin to blister and char lightly all over. Do not allow the flesh to be burnt right through.
Place them immediately into a plastic bag and leave them to “sweat” for about 10 minutes. This helps to loosen the skin.
The skin can now be slipped off easily, and this should be done over a strainer because the little pieces are tough and can block up the sink opening. Rinse the chile briefly, but do not soak it in water, or the flavor will certainly be impaired.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Textureherby, hot & spicy, savory, smoky
Have warm 4 small gratin dishes for individual portions.
Heat enough oil in a small frying pan to cover the surface by about ¼-inch (6.25 mm). Fry the tortillas for about 2 seconds on each side; they should be well heated through but not crisp. Remove and drain on paper toweling, then put onto warmed plates. Fry the eggs one by one, adding oil as necessary, and place on top of the tortillas. Pour approximately 1/3 cup (85 ml) of the sauce over each egg, decorate with the chile strips, and sprinkle with cheese. Serve immediately.
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1989, 2008 Diana Kennedy