3.14 LOUISVILLE MAGAZINE 9 1
Yucatecan Poached Eggs
1 small onion, peeled and chopped
2 tablespoons butter
1 tablespoon olive oil
2 cups San Marzano chopped
tomatoes
1 jalapeño (or, if more daring,
habañero) chile pepper, seeded
and chopped
2 tablespoons fresh cilantro,
chopped fnely
4 large eggs
Salt and pepper to taste
½ cup pumpkin seeds, roasted and
ground
Heat the butter and oil in a 10-inch
skillet and sauté the onions until tender.
Stir in the tomatoes, chile and cilantro.
Cover and cook over low heat 10 min-
utes, stirring occasionally.
Break each egg individually into a
measuring cup or small bowl; then,
holding the cup or bowl close to the
skillet, slip each egg onto a spot in the
tomato mixture. Cover and cook until
the eggs reach the desired doneness,
about three to fve minutes. Season
to taste with the salt and pepper and
sprinkle the ground pumpkin seeds
over each egg before serving atop a
warmed tortilla. Serves two to four.
84-120 BACK.indd 91 2/19/14 10:32 AM
