Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde

From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.

Tomatillo Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients:
1 pound tomatillos, husked
3 jalapeños - fresh, seeded, cut in half
1/2 onion - quartered
1/2 teaspoon ground cumin
1/4 cup cilantro - chopped
1/2 teaspoon salt

Directions:
Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael Nankin

Ingredients:
3 cups tomatillo salsa, thinned to the consistency of tomato soup
4 eggs
Cilantro
Sea salt

Directions:
1) Bring salsa to a simmer in a small saucepan set over medium heat.
2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

You might also enjoy these recipes:
Salsa Verde Bake - The Sweet's Life
Lamb Chops with Salsa Verde - Simply Delicious
Skirt Steak Salsa Verde - Foto Cuisine
Chicken Enchilladas Verdes - One Perfect Bite
Lentil Salad with Salsa Verde - Food 4 Thought
Salsa Verde Pulled Chicken Sandwich - Closet Cooking

Eggs in Purgatory - Blue Monday

...and my favorite "blue" boys





From the kitchen of One Perfect Bite...What do you have for dinner after a day of hiking in paradise? Ever the contrarian, I settled on a dish called Uova in Purgatorio, or Eggs in Purgatory. This remarkably versatile Neopolitan dish is the poor man's version of Eggs Benedict. It consists of eggs that are "poached" or baked in a spicy tomato sauce and then spooned over a base that is limited only by the imagination of the cook. I was particularly unadventurous tonight and served ours on thick crusty slices of Portuguese bread. Giada De Larentis has a version of the eggs that she serves on mashed potato cake. It sounds wonderful and I'm sure it's delicious, but this is one of my go-to meals for days where the clock has run out and we have yet to eat. The potatoes would edge the dish into a category more substantial that I wanted to deal with. I'll admit it. I settled, but in doing so I kept the focus of the dish of a wonderful puttanesca sauce and perfectly poached or baked eggs. The eggs absorbed the flavor of the sauce as they cook, so what would seem to be a bland choice for a meal actually becomes something that can excite the palate. While I love this dish made with puttanesca sauce, any good tomato sauce, even the kind that comes in a jar, can be used without compromising your results. This, by the way, is a wonderful choice for a brunch. It can be assembled the night before it's needed and baked off just before serving. Here's a recipe that would make even Dante happy.

Eggs in Purgatory...from the kitchen of One Perfect Bite and countless Neopolitan peasant tables

Ingredients:
Puttanesca Sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 to 1 teaspoon red pepper flakes
1 heaping tablespoon anchovy paste or 1 tablespoon minced canned anchovies
1 can (28-oz) crushed tomatoes
3 tablespoons capers, rinsed and drained
1/2 cup kalamata olives pitted and coarsely chopped
1/4 cup fresh minced parsley
4 - 8 whole eggs
4 - 8 thickly sliced peasant bread
Optional: 1/4 cup grated Parmigiano Reggiano cheese
Directions:
1) To make Puttanesca sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add garlic, pepper flakes and anchovies to pan and cook just until garlic is fragrant. Stir in tomatoes and simmer for 10 minutes. Add capers, olives and parsley and heat to warm through. Season to taste with salt and pepper.
2) Meanwhile, preheat oven to 375 degrees F. Transfer sauce to a baking pan large enough to hold whatever number of eggs you are using. Crack eggs onto surface of sauce, keeping the eggs yolks intact. Whites may overlap but that's fine. Bake uncovered for 12-15 minutes, until whites are set and yolks are still a bit runny. Add bread to oven about five minutes before eggs finish cooking. Serve eggs over toast and sprinkle lightly with Parmesan cheese. Drizzlw with olive oil and serve hot. Yield: 4 to 8 servings.

You might also enjoy these recipes:
Oven Baked Scrambled Eggs - One Perfect Bite
Piperada Bocadillo - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
Eggs in Purgatory - Serious Eats
Eggs in Purgatory - A Feast for the Eyes

This post is being linked to:
Smiling Sally - Blue Monday

Königsberger Klopse

Authentic Königsberger Klopse are made from ground veal, beef, and pork with the addition of small amounts of anchovies, grated onion, bread crumbs, eggs, and spices. The traditional creamy sauce is made from the broth in which the meatballs are poached. The meatballs, also called dumplings, were first made in Königsberg, the capital of East Prussia about 200 years ago. My long, lean Germanic husband who has a very discerning palate loves these. This very ethnic dish has surprising popular appeal. I hope you'll try them.

Königsberger Klopse

Ingredients:
Broth
2 cups chicken broth
1 small bay leaf
2 tablespoons cider vinegar
1/4 cup dry white wine
5 black peppercorns
1 tablespoons capers
Meatballs
8 ounces ground sirloin
8 ounces ground pork
8 ounces ground veal
2 eggs, slightly beaten
10 tablespoons stale bread crumbs
1/4 cup milk
1/2 medium white onion, grated
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
5 teaspoons capers, drained and chopped
5 teaspoons anchovy paste
2 tablespoons melted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Flour (for rolling)
Sauce
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
1/2 cup good quality sour cream
2 tablespoons snipped fresh parsley, for garnish

Directions:
1) Combine broth, bay leaf, cider vinegar, white wine, peppercorns, and 1 tablespoon capers in a dutch oven. Bring to a simmer over medium heat.
2) Combine beef, pork, veal, eggs, bread crumbs, milk, onion, juice and zest of 1/2 lemon, 5 teaspoons capers, 5 teaspoons anchovy paste, butter, 1/2 teaspoon salt and black pepper. Mix lightly, just until combined.
3) Form meat mixture into golf-ball sized balls. They will be sticky and hard to work with. Roll them in flour and carefully place into hot broth in 2 to 3 batches; simmer each batch for 15 minutes, but do not boil.
4) Carefully remove meatballs from broth with a slotted spoon, and keep them warm in a covered bowl while making the sauce. Discard bay leaf and peppercorns.
5) Add sour cream, lemon juice and zest to hot broth. Heat through - do not boil.
6) Return meatballs to heated sauce, stir gently and warm through. Transfer to a serving platter. Garnish with parsley. Yield: 6 servings.