This is a sponsored post by Oléico® Safflower Oil. All opinions are my own. Thank you for supporting the brands that make this website possible.
If you are looking for breakfast ideas, I have you covered. Try this delicious torta de huevo simmered in a spicy, tomatoey caldillo that only takes minutes to make. If you have limited time to cook, make the caldillo ahead of time and store in the refrigerator until ready to use. You can make a large batch, freeze then haw as needed. Pour it over fried eggs, potatoes, beef, chicken, rice, tacos, poblano chile strips and over chips, chilaquiles style. This caldillo is so versatile, it’s become a staple in my kitchen.
I like using Oléico® Safflower Oil for this recipe because Oléico is made from high oleic safflower seeds, an ideal cooking oil for frying. Oléico is expeller expressed without the use of chemicals and it’s 100% natural. With a high smoke point, it is both flavorless and odorless. It’s not only great for frying, but also great for baking and as a base for marinades and salad dressings. I like to keep a few bottles handy because it’s always in use.
Torta de Huevo en Caldillo de Tomate
This delicious torta de huevo simmered in a spicy, tomatoey caldillo that only takes minutes to make. If you have limited time to cook, make the caldillo ahead of time and store in the refrigerator until ready to use.
Ingredients
5 Roma tomatoes
¼ cup Oleico® Safflower Oil
5 arbol chiles
¼ piece white onion
2 garlic cloves
¼ cup tomato sauce
1 teaspoon garlic salt
5 large eggs, beaten
2 epazote sprigs
Instructions
Place tomatoes and enough water to cover in a medium saucepan over medium heat. Boil until the tomato skins begin to peel. Remove from heat and drain. Transfer to a blender.
Heat Oleíco Oil in a large skillet over medium heat. Quickly fry the arbol chiles. About 10 seconds or dark spots begin to appear. Remove from heat and add to blender. Add onion, garlic, tomato sauce, garlic salt and ¾ cup water tomatoes boiled in. Blend until smooth. Set aside.
Heat oil the arbol chiles fried in over low-medium heat. Add beaten eggs and fry until set. Slice egg into large pieces. Pour in sauce, add epazote sprig, cover and simmer for 10 minutes.
Serve with refried beans and tortillas.
