rabo de mestiza

tomatotortillaqueso fresco

Poached Eggs in a Tomato and Poblano Rajas Sauce

Poached Eggs in a Tomato and Poblano Rajas Sauce

Huevos Rabo de Mestiza

Recipe Yield

6 to 8 servings

Cooking time

35 minutes

Rate this recipe

5 from 7 votes


  • 2 lbs roma tomatoes
  • 1 garlic clove
  • 2 bay leaves
  • 3 tbsp corn or safflower oil
  • 1/2 cup white onion slivered or thinly sliced
  • 3/4 lb poblano chiles or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
  • 1/4 tsp dried marjoram
  • 1 tsp kosher or sea salt more or less to taste
  • 8 eggs
  • 1 cup queso fresco crumbled, my substitute for farmers or a mild feta
  • Corn tortillas or toast optional

To Prepare

  • Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Remove bay leaves and place tomatoes and garlic in the blender and puree until smooth.
  • In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
  • When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
  • Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
  • Note: The sauce can be made ahead of time and the dish cooked right before you want to eat it.


20comments inPoached Eggs in a Tomato and Poblano Rajas Sauce

  1. Anonymous

    Apr 09

    What is poblano rajas and where can I find them? I am assuming they are a hot pepper. If I can’t find them is there something I can use as a substitute ?

    1. Pati Jinich

      Apr 10

      Rajas are roasted poblano peppers cut in thin slices, you can read how to prep them here https://patijinich.com/preparing_poblano_peppers/

  2. roberto cortes

    Mar 22


    Tacos de lengua me suena. Acabo de visitar ensenada y me quede picado de tanta deliciosa comida que probamos.

    Gracias Pati.

    1. Pati Jinich

      Mar 31

      Gracias a ti Roberto, un abrazo!

  3. Anonymous

    Mar 22

    Se ve delicioso. Lo voy a preparar para sorprender a mi esposa. 🙂

    Gracias Pati por compartir tus recetas.

    1. Pati Jinich

      Mar 31

      Con muchísimo gusto, espero que le haya gustado mucho a tu esposa 🙂

  4. Emil

    Aug 23

    My market doesn’t always have Poblano Chiles. Instead of Poblano Rajas, I’ll bet you can substitute Rajas de Nopal.

    1. Pati Jinich

      Sep 05

      Absolutely! What a delicious idea, yum!

  5. Farrah

    Oct 13

    Watched you make this on TV, and had to try it! Amazing ♥️ I’ve also made your Taquitos Dorados Ahogados! Still wanting to try your Mexican Lasagna!

    1. Pati Jinich

      Oct 29

      So happy you have been tuning in and trying some recipes Farrah, yay!

  6. linda

    Jul 01

    this is my favorite recipe that my mother made on special occasions! Except she would add bacon into the sauce. Thanks for sharing it

    1. Pati Jinich

      Jul 03

      My pleasure Linda! Yummy, bacon makes everything twice as good 😉


    Apr 20

    I absolutely love this dish. I needed to modify it because I was only cooking for two. My wife complemented me at least 4 times because it tasted so good.

    1. Pati Jinich

      Apr 27

      Yay, great job Joe 😉

  8. jeffetx

    Apr 12

    Mmm, this is great! I use my habanero flakes (I make by slowly roasting them over oak and mashing into small flakes). Perhaps for this reason I don’t understand why you hint at poblanos having any heat at all! Also used long thing slices of serrano instead of the poblano……a different taste I guess. Mmm, just thought, next time I’ll add a few poblanos for their wonderful flavor.

    1. Pati Jinich

      Apr 16

      Yummy! Thanks for sharing your recipe, seems to me that your really like spicy food, enjoy!

  9. Jasmine

    Jan 24

    This was pretty good. I think next time I’ll put the bay leaves in with the sauce to give it more flavor. I also might try to char the poblanos under the broiler to get a more charred skin than what I got on the comal. I might also cook the poblanos a little longer next time to get more flavor from them

    1. Pati

      Jan 24

      Oh I’m glad you enjoyed it and will make it your own, Jasmine.

  10. Marie Garcia

    Mar 05

    Hi Pati
    Love your show, your recipes, you and your family!
    Definitely like this recipe and have some roasted New Mexico chile I am going to use.
    Can you tell me, what makes this recipe different from Huevos Rancheros?

    1. Pati

      Mar 10

      Hi Marie! This sauce is very different from Huevos Rancheors…it has strips of roasted poblano chiles and it is very saucy and chunky and the eggs are poached. ​Hope you enjoy it!

Leave a Reply

Your email address will not be published. Required fields are marked *

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