Breakfast

Huevos en Escabeche with Crispy Tortilla Shards & Charred Tomatillo Oil

Name: Huevos en Escabeche with Crispy Tortilla Shards & Charred Tomatillo Oil
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 4 large fresh eggs; 2 medium carrots, cut into thin batons; 1 medium white onion, sliced paper-thin; 3 jalapeños, seeded and sliced into rings; 1 cup apple cider vinegar; ½ cup water; 6 garlic cloves, smashed; 2 bay leaves; 8 black peppercorns; 1 tablespoon sea salt; 4 (6-inch) corn tortillas; 3 tablespoons neutral oil; 6 fresh tomatillos, halved; ¼ cup cilantro leaves; 2 tablespoons extra-virgin olive oil; 1 teaspoon white vinegar for poaching water; Sea salt and cracked pepper to taste

Silky poached eggs resting on a bed of hand-pickled carrots, jalapeños and onions in a bright vinegar-forward escabeche, crowned with house-fried tortilla strips and finished with a verdant charred tomatillo oil that adds both smoke and acidity. A breakfast that feels like a composed dish from a white-tablecloth kitchen, but deeply rooted in Mexican tradition.

692cal 19gprotein 47gcarbs 47gfat 25min prep 45min cook 2serves

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