Huevos zapateros - Shoemaker’s eggs
15 – 25 Minutes
Another recipe inspired by one in Diana Kennedy’s brilliant book, Oaxaca al Gusto, this is Mexican shakshuka, eggs poached in a richly spiced tomato sauce. The sauce is a kind of mole, gently spiced with two kinds of mild chile peppers: dried chiles de árbol, a slender red chile and a fresh green poblano. Like shakshuka, this is wonderful for breakfast, lunch, or dinner.
In your bag
- 4 dried chiles de arbol
- 3 sprigs coarsely chopped fresh cilantro
- ½ avocado
- 1 clove garlic
- 2 medium tomatoes (½ pound total)
- ½ small fresh poblano chile pepper
- 2 pasture-raised organic eggs
Protein: 8 g, Fiber: 5 g, Total Fat: 21 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 165 mg, Sodium: 550 mg, Carbohydrates: 11 g, Added Sugar: 0 g.