A Mexican wave of taste for breakfast
So the weather is turning and the nights are drawing in, but there is still so much to do in and around Lincolnshire.
If you have never tried shopping at your local Farmers Markets then please just try it, the atmosphere at a good farmers market is brilliant. Look out for us Sweet Heat Chilli at one of the local markets and come and view our new Christmas gift bags and hampers for the chilli lover.
This week's recipe is a breakfast to warm you up on a cold morning.
Huevos Ahogados (Drowned Eggs)
Many of the larger hotels in Mexico serve these eggs, which are poached in a light tomato sauce.
Ingredients you will need, this serves one person.
1 small tomato 2oz/60g
1 tablespoon of chopped onion
1 clove of garlic
2 tablespoons of oil (vegetable)
1&1/2 tablespoons of chopped coriander
1 jalapeno chilli or if you like it warm try 1 tablespoon of our Habanero sauce or if you like it HOT try one tablespoon of our Naga sauce which works well as it a tomato sauce and lends itself to this recipe.
1 small pinch of salt
4fl oz/ 125ml of water
2 large fresh eggs (bought from your trip to the local farmers market)
Roast the tomato then peel, to roast the tomato just place under a grill on a grill pan until the skin chars. Blend the tomato, garlic and onion together until a puree.
Heat the oil in a small heavy bottomed frying pan, add the tomato puree and cook for 3 minutes. Chop the Jalapeno chilli fine and add to the pan or use the Sweet Heat Chilli sauce at this stage with the coriander, salt, and water, boil this for 5 minutes.
Lower the heat and add the eggs without breaking the yolks. Cover and cook until the whites have set, basting occasionally with the sauce.
Serve with Flour tortillas if you want to do it the Mexican way then try Corn tortillas.
A small variation is to add 2 tablespoons of cooked rice into the sauce before adding the eggs.