Eggs in Salsa Martajada

Eggs in Salsa Martajada

Huevos en Salsa Martajada
6 servings
Course: Breakfast
Cuisine: Mexican
Keyword: banana chiles, chiles de agua, Eggs, pati's mexican table, Tomatoes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Eggs in Salsa Martajada recipe from Pati's Mexican Table Season 6, Episode 609 "Oaxaca Breakfast: Messy & Delicious"

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 5 banana chiles, or 2 chiles de agua
  • 1 teaspoon kosher or coarse sea salt, plus more to season the eggs
  • 2 tablespoons vegetable oil, plus 2 teaspoons to cook the eggs
  • 12 eggs

To Prepare

  • Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
  • Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
  • In the jar of a blender, place the charred tomatoes and their juices, 1 of the cleaned banana peppers, and the salt. Pulse for only a few seconds, until coarse, rustic and chunky (not a smooth puree).
  • Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.
  • Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2 to 3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.

26 comments on “Eggs in Salsa Martajada

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I made this recipe for breakfast this morning and it was so delicious. I can’t wait to make it for my next brunch party. Love your show. 🙂

  2. Just saw this episode and can’t wait to make the whole meal to start off our weekend right! Love your show! Thanks Pati!

  3. Thank you, the eggs were delicious. I followed each step. I add some cerrano peppers to spice it a little bit. My wife loved them. Thank you so much Pati

  4. I got up at 6am today – yes, a Sunday to make everything from this episode. What a wonderful meal…I learned that the sauce for these eggs and the beans can be made ahead of time and reading through I also can make the second rising for the rolls in the refrigerator over night….which I recommend. Good thing I love to cook, because it took me about 5 hours – mostly the rolls and not knowing what I was doing. Giggle! I will definitely make everything again. Thank you Pati – I love your show, cookbooks and mostly you!

  5. My husband and I watch your show often and have made many of your recipes. This one is now made weekly, it is so good and easy to make. Love it!

  6. I saw this on your show and had to make it today, for thanksgiving breakfast. It was a little too spicy for my mama, but perfect for me and my sister and brother in law. Is there another pepper I can substitute that’s less spicy? Love you pati!

  7. Sounds great. I’ll try this as soon as I get soon eggs from my free range egg source. Sounds too good to do with supermarket eggs. Thanks for the recipe. I miss authentic Mexican food. I moved away from Las Cruces, New Mexico back in the late 70s.