Eggs in Salsa Martajada
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- 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
- 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.
40comments inEggs in Salsa Martajada
Fabulous recipe, cut it in half and it came out great, perfect for brunch. Added two chiles de árbol to spice it up.
Con gusto Eduardo! So glad you liked this recipe 🙂
Pati, I have followed you for quite some time, but I have not had the chance to make your mouth watering dishes. Until now, Oh my! Each one of your recipes, including the recipe here….are absolutely D-E-L-I-C-I-O-U-S! And easy to follow! Please continue educating your audience with the history of Mexico and teaching us how to cook, using your techniques with recipes that make the average home cook look like a Mexican Chef! You are an Awesome Chef, and when you say “UMMMM” IT’S THE ABSOULUTE TRUTH!! It’s funny, after making your dishes, I’m right there with you…UMMMM! Que Delicioso! I am so grateful for you! Thank you Pati, for ALL the recipes you share with your audience! (((HUGS)))
Aw Terry, this is very sweet of you! Hugs back and keep cooking and Mmmmming all around 🙂
¡Gracias Pati! I Love Oaxaca and wanted to share the taste of the fabulous place with my wife and kids. This is a wonderful recipe that is super easy and lasts all weekend. I have started adding a clove of garlic and epazote. My wife has been making challah lately- which goes great with this. A side of turkey bacon and black bean frijoles (made with avocado leaves) is just a superb brunch.
Yummy Kyle! My mouth is watering 🙂 Enjoy with the family!
Thank you Pati I like your recipes, know I live in Murrieta California and I cannot find your T V show
Hey Bertha, if you cannot find the show in your local PBS listings, you may want to try Create or Amazon Prime. Thanks for tuning in 😉
I’m happy to hear of your closer relationship with your food in this case eggs That’s what attracted me to you in the first place this ability to become one with the food that you’re cooking keep it up I love it
Thanks so much Bat, I hope you enjoy preparing some of the egg recipes 😉
sharon - oakland, ca
Delicioso! Thank you Pati. I added a roasted serrano pepper to the sauce for a bit more spice. So simple and yummy.
So glad to hear you liked these Huevos Sharon, this salsa is one of my favorites 🙂
I will try this recipe tomorrow. I love your show!
Thank you Delia, I am sure you will not regret making these, truly delicious. Thanks for tuning in 😉
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. 🙂
Yay! Have a great brunch party, Brad.
Just saw this episode and can’t wait to make the whole meal to start off our weekend right! Love your show! Thanks Pati!
Have a great weekend, Erin!
José Manuel Barreras
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
So glad you both loved them, Jose.
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!
Sounds like a good Sunday to me, Rita 🙂 I hope you have lots more fun in the kitchen!
Looks so good. Can’t wait til I can cook!!!
Have fun cooking, Dawn!
please tell me how to ge today;s recipes
You can find all of the recipes from the show here: http://patijinich.com/pati_2020/show/
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!
Oh that’s awesome, Susan! Thanks for sharing.
I watched now i,m ready to start back doing what me and my bestie love to do COOK!!!!!
Awesome…have fun in the kitchen, Karen!
I just watched this episode and I can’t wait to make this!
Me fascina tu programa. Gracias por mostrar al mundo las bellezas de Mexico.
Aww mil gracias, Susana!
Where do you buy Bannana Chile’s or chiles de aqua? Im in Southern California Los Angeles area!
You can find them usually in your local market or try an international/Latin market. Here’s what they look like: http://patijinich.com/pati_2020/banana_pepper_or_chiles_gueros/
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!
You can use less chiles or jalapeños have a similar flavor to banana peppers with less spice.
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.
I hope you enjoy the eggs, JC!