Food Recipes Breakfast & Brunch Egg Dishes Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce) Be the first to rate & review! This spicy showstopper is just the thing to have for brunch. By Pati Jinich Updated on January 17, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Active Time: 30 mins Total Time: 50 mins Yield: 4 servings Huevos Rabo de Mestiza is a hearty brunch recipe that packs a punch — and it comes together in under one hour. Charred poblanos, canned tomatoes, and sautéed onions form the base for eggs that poach directly in the sauce in this satisfying dish from cookbook author Pati Jinich. This vegetarian dish is tomato-forward with subtle flavors from the charred poblanos (depending on the poblano, the final dish might be more or less spicy). The poblanos are tender and, coupled with onions, add great aroma and help to bulk up the dish. The eggs yolks remain runny while the egg whites are cooked but still somewhat soft — just how we like them, and crumbles of cotija cheese add just the right amount of savory richness. Serve this saucy dish with warmed corn tortillas or toast on the side. Frequently asked questions What's the best way to poach an egg? In this recipe, the eggs poach directly in the tomato sauce. If you prefer to poach them separately, fill a deep saucepan with a few inches of water and set over medium-low until just below a simmer. Add a generous splash of white vinegar to the water. Crack an egg into a small bowl then, using a spoon, rapidly stir the boiling water in a circular motion to create a tornado-like effect. Gently pour the egg into the center of the tornado, and let it cook until the whites are set but the yolk is still soft. Use a slotted spoon to remove the egg and dab it on a paper towel to absorb any excess water. Notes from the Food &Wine Test Kitchen We recommend creating a small divot in the sauce for each egg to be nested into to prevent the egg whites from running as they poach. To tame the heat of the poblano strips, soak the pepper strips in hot water with 2 tablespoons brown sugar or piloncillo for 10 to 20 minutes. For an extra smoky flavor, use fire-roasted peeled plum tomatoes, if available. Make ahead The sauce may be made through Step 2 up to two days in advance. Reheat over medium until hot, and proceed with the recipe as directed. Suggested pairing We recommend serving this dish with a juicy sparkling rosé, such as NV Poema Cava Brut Rosé. Ingredients 3 (about 4-ounce) poblano chiles 1 (28-ounce) can whole peeled tomatoes (undrained) 3 tablespoons neutral oil 1 small white onion, thinly sliced (about 2 cups) 2 fresh or dried bay leaves 1 garlic clove, grated 1 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon black pepper, divided, plus more to taste 1/4 teaspoon dried marjoram 8 large eggs Crumbled queso fresco and cilantro sprigs, for garnish Warm corn tortillas, for serving Directions Char poblanos directly over flame of a gas stovetop until skin is blackened, 2 to 3 minutes per side. (Alternatively, broil chiles on a baking sheet 6 inches from heat source until charred, about 5 minutes per side.) Transfer to a large bowl, and cover with plastic wrap; let stand 10 minutes. Rub off skins from chiles, removing as much blackened skin as possible. Remove and discard stems and seeds. Slice chiles into 2- x 1/2-inch strips; set aside. Drain tomatoes, reserving juices in a medium bowl. Roughly chop tomatoes, and place in bowl with reserved juices. Set aside. Heat oil in a 12-inch skillet over medium. Add onion, and cook, stirring occasionally, until softened, 4 to 6 minutes. Add poblano strips, and cook, stirring occasionally, until excess liquid is evaporated, about 2 minutes. Add reserved tomatoes and juices, bay leaves, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and marjoram. Bring to a boil over medium. Cook, stirring occasionally, until sauce is very thick, 10 to 12 minutes. Remove and discard bay leaves. Season with salt and black pepper to taste. Decrease heat to medium-low. Crack eggs into skillet about 1 inch apart. Sprinkle eggs evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Cover skillet, and cook until egg whites are set and yolks are still runny, 4 to 5 minutes. Garnish with queso fresco and cilantro. Serve immediately with corn tortillas. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print