Ingredients of a Woman

   
   
When it comes to eggs, it can’t get simpler than Huevos ahogados. A Mexican egg dish, the name translates to “Drowned Eggs”, drowned with love in a semi thin salsa (sauce).

A brothy dish, for a cold winter morning. They also work well for brunch.

   
You need four eggs for two portions.. I like my portion to be four, but that’s just me, love Huevos Ahogados.

   
Use your favorite salsa, green, red, hot, mild,….

   
This time I used spicy red, mmhh, mmhh..

   
Bring the salsa to a simmer, carefully crack each egg and let Miss. Salsa & Mr. Egg be joined.
Sprinkle some fresh pepper.

   
Cook for about 3 to 4 minutes or until they are done (no more transparent white).
Serve them hot.

   
I like serving mine in cazuelas (clay bowl), not only for the look but because cazuelas retain the heat for a longer time.

   
Use some fresh cheese and cilantro to garnish and warm tortillas to devour them.

   
Delicious!

Alba

   
Ingredients
4 Eggs
4 Cups of tomato sauce (you could use any kind of sauce you like)
Salt and pepper to taste
Fresh cheese and Cilantro to garnish

   
Preparation
In a medium saucepan, bring the salsa to a simmer, add the eggs, salt and pepper, and let the eggs cook.
Serve while they are warm. Garnish with fresh cheese and cilantro.

   
Buen provecho!

   
   The taste of this chicken is sweet and sour, juicy, fruity like, mmhhh..

   
Season the chicken with salt, pepper and cumin.

If you have time, let it marinate for 30 minutes, if not, just continue with the recipe, the result is tasty anyway.

   
Peel off and dice two apples.

   
A hungry hand, stealing my apples… ghhrrrrrr..

   
Add a can of diced tomatoes and mix, pour in the raspberry jam already dissolved in the apple cider vinegar, the chicken stock, stir and bring to a boil.

   
Last, add the diced apples, a cup of raisins and the French tarragon.

   
Let the sauce reduce until you get something like this:

   
Serve with white rice,

   
or tostones.

Ingredients
1 ½ Lbs. Of boneless chicken thighs
2 tablespoon of Olive Oil
Fresh grounded pepper
Salt
Cumin
2 garlic cloves
2 apples (peeled and diced)
1 cup of raisins
1/2 cup of Apple Cider Vinegar
2 cups of water (or chicken stock)
1 can of diced tomatoes
2 tbsp. of raspberry jam
½ Onion (sliced)
French tarragon about 2 tbsp.

   
Preparation
1. Cut the chicken into small pieces and season with salt, pepper and cumin. If you have time let it marinate for thirty minutes.
2. Heat the olive oil and add the sliced onion and garlic cloves, add the chicken and let it cook over medium heat.
3. Reduce the heat and add the tomatoes.
4. Dissolve the raspberry jam in the apple cider vinegar, then mix with the chicken stock and add to the chicken.
5. Add the apples and raisins.
6. Sprinkle the French tarragon and let the sauce reduce.
7. Serve with tostones (fried plantains) or white rice and warm corn tortillas.

Buen Provecho!

Alba