Mexican Poached Eggs

📜 Collection: Unknown Seven | ✍️ Attribution: Linda Tompkins | 📂 Category: Breakfast A flavorful Tex-Mex style breakfast dish featuring layered corn tortillas, seasoned mashed avocado, homemade green chile tomato sauce, and perfectly poached eggs topped with melted Monterey Jack cheese.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	35 mins	None	6 servings

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🔪 Key Equipment

• 6 shallow 6-inch baking dishes
• Baking sheet
• Saucepan
• Mixing bowl
• Skillet

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Ingredients

Tomato Sauce

Measurements	Ingredients	Prep / Notes
1	Onion	chopped
2 cloves	Garlic	minced
3 tbsp	Olive Oil	None
3	Tomatoes	peeled and chopped
3 cans	Green Chiles	None
2 tsp	Oregano	None
2 tsp	Coriander	None
1 1/2 tsp	Salt	None

Avocado Layer

Measurements	Ingredients	Prep / Notes
2 large	Avocados	mashed
1/4 cup	Red Onion	minced
3 tbsp	Lime Juice	freshly squeezed
3 tbsp	Olive Oil	None
2 tsp	Salt	None

Assembly & Toppings

Measurements	Ingredients	Prep / Notes
12	Corn Tortillas	None
As needed	Vegetable Oil	for dipping tortillas
6 large	Eggs	for poaching
To taste	Monterey Jack Cheese	shredded

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Instructions

Step 1: Make the Tomato Sauce

1. In a saucepan, heat 3 tbsp olive oil over medium heat. Add 1 chopped onion and 2 cloves garlic; cook until soft.
2. Add 3 peeled and chopped tomatoes, 3 cans green chiles, 2 tsp oregano, 2 tsp coriander, and 1 1/2 tsp salt.
3. Simmer for 20 to 30 minutes until the sauce thickens and flavors meld.

Step 2: Prepare the Avocado Mixture

4. In a bowl, combine 2 large mashed avocados, 1/4 cup minced red onion, 3 tbsp lime juice, 3 tbsp olive oil, and 2 tsp salt.
5. Mix well to combine and set aside.

Step 3: Assemble and Bake

6. Arrange 6 shallow 6-inch baking dishes on a baking sheet. Preheat oven to 450°F.
7. Quickly dip 12 corn tortillas into hot oil to soften.
8. Place 1 softened tortilla in the bottom of each dish. Spread each with a layer of the avocado mixture and add 2 tbsp tomato sauce.
9. Layer a second softened tortilla on top and spread again with the avocado mixture.
10. In a pot of gently simmering water, poach 6 eggs for 2 minutes until whites are set but yolks remain runny. Carefully place one poached egg on top of each layered dish.
11. Spoon the remaining tomato sauce over each dish and top generously with Monterey Jack cheese.
12. Bake at 450°F for 1 to 2 minutes until the cheese is melted and bubbling.

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💡 Make-Ahead & Storage: The tomato sauce and avocado mixture can be prepared several hours in advance. Assemble, poach eggs, and bake just before serving.

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Original Recipe Scan