Huevos PerdidosThese eggs are beaten and stirred into simmering red chile sauce. The eggs disappear into the sauce, hence the name "lost" eggs. The saucy eggs partner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" for the eggs.
Lost Eggs
Huevos PerdidosThese eggs are beaten and stirred into simmering red chile sauce. The eggs disappear into the sauce, hence the name "lost" eggs. The saucy eggs partner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" for the eggs.
Ingredients
Makes 4 servings
- Ancho Chile Sauce for Enchiladas
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ⅛ teaspoon ground allspice
- 4 large eggs beaten
Instructions
- Prepare the chile sauce.
- If made ahead, reheat in a medium saucepan.
- Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors.
- Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and “lost in the sauce,” about 3 minutes.
- Divide among 4 shallow bowls.
Notes & Wine Advice
Serve hot.