The sauces took a bit more time. Consider making one or both the evening before and this dish will come together in minutes.
- / RED SAUCE /
- Small bunch of cilantro, leaves and tender stems
- 2 shallots, chopped
- 1 clove garlic, smashed
- 1 jalapeno, mostly seeded and chopped
- 1 can (15 oz) whole, fire roasted tomatoes
- (4-6 ounces chorizo or sausage – this is included in Tara’s recipe but we skipped the meat here)
- Salt and pepper, as needed
- / CHARRED GREEN ONION DRESSING /
- 6 green onions
- 2 serrano or jalapeno chiles
- generous pinch of smoked paprika
- 1/2 cup plain greek yogurt, not nonfat
- 2 Tbsp. mayonnaise (or more greek yogurt but the mayonnaise makes for great texture)
- small bunch of cilantro, leaves and tender stems
- zest and juice of one lime
- 1 Tbsp. agave nectar
- 1/3 cup extra virgin olive oil
- sea salt and fresh ground pepper
- / EGGS + TOPPINGS /
- mild olive oil or ghee for cooking the tortillas and egg
- 8 small corn tortillas
- 4-8 eggs
- 2 avocados pitted and diced small
- baby tomatoes, halved
- 4 ounces queso fresco
- Mexican-style hot sauce
- 2 limes, cut in wedges
To make the red sauce, in a blender, combine the cilantro, shallots, garlic, jalapeno, tomatoes and their liquid and buzz to make a puree.
Tip the tomato puree into a hot pot with a generous pinch of salt and pepper and bring it to a gentle boil. Cook, stirring regularly, until the sauce is thickened and tastes cooked. Around 30 minutes. Check for seasoning and keep warm.
For the green onion dressing, heat a large, cast-iron skillet or grill pan over medium-high heat. Cook the green onions and chiles, turning often, until charred all over. About 10 minutes. Let the vegetables cool on a plate. Trim the roots off the onions, as well as any leathery parts of the green end. Stem the chiles and remove some, most or all of the seeds depending on your spice preference.
In a blender or food processor, buzz the green onions, chiles, paprika, yogurt, mayonnaise, cilantro, lime zest and juice, agave and oil until smooth. Taste and season with salt and pepper as needed. Chill for at least an hour for flavors to develop.
Heat a touch of oil in a large cast-iron skillet. Working in batches, warm the tortillas (or over an open flame if you prefer). Keep the tortillas warm in a preheated oven. Cook your eggs to order. Assemble your eggs over a warm tortillas with some of the red sauce, avocado, sliced baby tomatoes, queso fresco and some fresh cilantro. Drizzle on the green onion sauce and hot sauce if using. Tara suggests throwing them under the broiler for a quick minute just to give everything one last char. Serve the eggs right away with lime wedges on the side.
The sauces can be kept covered in the fridge for a week.