Perhaps no other cuisine captures the spirit and essence of summertime more than Mexican, even post-Cinco de Mayo. This recipe, which will liven up your summer days, is courtesy of Chevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table.”
Eggs in Salsa Martajada
Ingredients
- 2 pounds ripe Roma tomatoes
- 5 banana chiles or 2 chiles de agua
- 1 teaspoon kosher or coarse sea salt plus more to season the eggs
- 2 Tablespoons vegetable oil plus 2 teaspoons to cook the eggs
- 12 eggs
Instructions
- Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
- Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
- Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
- Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5-6 minutes.
- Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon of oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2-3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.
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