Torta de Huevo en Caldillo de Tomate

Name: Torta de Huevo en Caldillo de Tomate
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 Roma tomatoes; 0.25 cup cooking oil; 5 arbol chiles; 0.25 piece white onion; 2 clove garlic cloves; 0.25 cup tomato sauce; 1 tsp garlic salt; 5 large eggs, beaten; 2 epazote sprigs

10 mins prepServes 4

If you grew up in a Mexican household, chances are you’ve had torta de huevo en caldillo de tomate at least once. Simple, comforting, and ready in under 30 minutes! This spicy, tomatoey caldillo is a kitchen multitasker. Make a big batch, freeze it, and pour it over everything from eggs and potatoes to tacos, rice, or even chilaquiles. Save this recipe for busy mornings (or lazy nights) when you need something quick, filling, and full of flavor.

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Instructions

Place tomatoes and enough water to cover in a medium saucepan over medium heat. Boil until the tomato skins begin to peel. Remove from heat and drain. Transfer to a blender.

Heat oil in a large skillet over medium heat. Quickly fry the arbol chiles. About 10 seconds or dark spots begin to appear. Remove from heat and add to blender. Add onion, garlic, tomato sauce, garlic salt and ¾ cup water tomatoes boiled in. Blend until smooth. Set aside.

Heat oil the arbol chiles fried in over low-medium heat. Add beaten eggs and fry until set. Slice egg into large pieces. Pour in sauce, add epazote sprig, cover and simmer for 10 minutes.

Serve with refried beans and tortillas.

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Torta de Huevo en Caldillo de Tomate

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