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Poached or fried eggs with bold sauce.

Lively flavors and eggs are good companions. A bold sauce wakes up the eggs' mild taste, while the yolk smooths peppery ingredients agreeably.

Here are two examples to serve for brunch or supper.

Eggs in Pepper Sauce 1 large red or yellow bell pepper 2 fresh large Anaheim (California) chilies 2 tablespoons olive oil or salad oil 1/2 pound hot Italian sausage, cut into 1/2-inch-thick diagonal slices 2 cloves garlic, pressed or minced 1 large onion, thinly sliced 1 teaspoon dry basil 1/2 teaspon crused anise seed 2 large firm-ripe tomatoes, cored and coarsely chopped 4 large eggs Salt and pepper

Place bell pepper and chilies in a 9-inch pie pan and broil about 4 inches from heat, turning often until charred, about 10 minutes. Place in a plastic bag; let cool. Pull off and discard skin, seeds, and stems. Thinly slice pepper and chilies. Pour oil into a 10- to 12-inch frying pan set over medium heat. Add sausage and cook, turning occasionally, until browned. With a slotted spoon, remove sausage and set aside. Add garlic, onion, basil, and anist to pan; stir often until onion is very limp. Add sausage, pepper, chilies, and tomatoes and bring to boiling, stirring often. Reduce heat to simmering.

With a large spoon, make 4 depressions 3 to 4 inches apart in sauce mixture. Drop 1 egg into each depression. Cover and simmer until eggs are done to your liking, 4 to 6 minutes for soft yolks. With a large spoor or spatula, transfer each egg to a shallow bowl or plate; spoon remaining vegetable sauce around eggs. Add salt and pepper to taste. Makes 4 servings.

Eggs with Tomatillo Puree 2 Tablespoons butter or margarine 1 small onion, coarsely chopped 1 clove garlic, pressed or minced 4 teaspoons seeded minced fresh hot chili such as jalapeno 3 large tomatillos (2-in. size), husked and coarsely chopped (1-1/2 cups 1/2 cup water 1/3 cup chopped fresh cilantro (coriander) Salt 4 to 8 large eggs, softly fried Cilantro sprigs 4 to 8 warm soft corn tortillas (7 in.)

In a 10- to 12-inch frying pan, melt the butter over medium heat. Add onion, garlic, and chili; stir until onion is limp. Add tomatillos and water; cover and simmer until tomatillos are tender, about 5 minutes. Pour into a blender and add cilantro; puree. Add salt to taste.

Place 1 or 2 eggs on each of 4 warm dinner plates. Spoon about 1/4 cup of the warm tomatillo sauce alongside. Garnish with cilantro sprigs. Serve with tortillas and remaining sauce. Serves 4
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1985
Words:433
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