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Eggs a la Paloma
Nb persons: 6
Yield:
Preparation time: 30
Total time: 45
Source:
Tomato Sauce: | |
1 T. | olive oil |
2 T. | grated onion |
1 clove | garlic minced |
1¼ t | chili powder |
½ t | ground cumin |
½ t. | dried oregano |
1 8 oz. tomato sauce | |
¼ c. | vegetable stock |
water, alternative | |
1½ cups | mexican chorizo casing removed |
2 | avocados |
1 | lime, juiced |
Sea salt | |
freshly ground black pepper | |
cooking spray | |
eggs | |
1 cup | shredded oazaca cheese |
sour cream or mexicana crema
Heat olive oil over medium heat in small saucepan, add onion and garlic cook, stir until onion is translucent, about 5 min. Stir in chili posder, cumin and oregano. Cook, stirring until fragrant, 1-2 min. Stir in tomato sauce and season to taste with salt and pepper. Stir in stock, bring to a boil and simmer until sauce is lightly thickened about 15 min.
Set oven rack about 4 inches from broiler and preheat.
Cook chorizo in medium skillet over medium heat. Drain on paper towels set aside.
Cut avocados in half, and lenthwise into thin slices, Toss with lime juice. Divide chorizo abong 6 oven proof individual serving casseroles. Cover chorizo with 4 thin slices of avocado.
Cook eggs over medium heat until the underside is set, reduce to low and cook until the whites are set about 3 min. Place 2 eggs on top of the avocado, top with thin layer of tomato sauce in each dish, sprinkle cheese on top. Broil just until cheese melts, about 1 min.
Top each dish with a teaspoon of cema and sprinklw chopped cilantro over it.
May place a slice of good bread or tortilla on the bottom of each dish and then layer with chorizo, avacado, sauce, cheese and cream.
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