Tomato

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

Entomatadas with fried eggs is a delightful traditional Mexican dish made from tortillas bathed in a rich and flavorful tomato sauce. These scrumptious tortillas, known as entomatadas with fried eggs, are particularly popular in the beautiful region of Oaxaca, Mexico, where they are often enjoyed for breakfast.

Typically, they are served with eggs or tasajo, a type of jerky-like meat native to the area. I recently prepared them for breakfast, and I was pleasantly reminded of just how delicious they can be.

The best part? You can have them ready in less than 30 minutes! For those who might be short on time, consider making the sauce a day in advance.

One of my favorite ways to enjoy entomatadas is with fried eggs, adding a rich and satisfying twist to this classic dish.

One of my favorite ways to enjoy entomatadas with fried eggs is with fried eggs, adding a rich and satisfying twist to this classic dish.

You can double the recipe and freeze the extra sauce, which makes for a quick meal later on. Next time, all you need to do is heat it up and soften your tortillas in hot oil before folding them.

It’s a simple yet satisfying dish that can easily become a family favorite.

I first came across a recipe for entomatadas through a YouTube video, and I have been hooked ever since. This particular recipe comes from one of the numerous cookbooks I treasure that focus on Mexican cuisine.

The book is titled *Oaxaca al Gusto: An Infinite Gastronomy* by Diana Kennedy, which was honored with the James Beard Foundation Book of the Year award in 2014. The moment I began reading it, I felt an urge to start cooking right away.

I’ve experienced the rich culinary heritage of Oaxaca, Puebla, Tlaxcala, and many other beautiful towns in Mexico, including Mexico City and the serene beaches of Baja California. My culinary adventures also took me to the Caribbean areas like Tulum and vibrant cities like Guadalajara.

You can find the book here: https://amzn.to/3MdNfzG. I highly recommend it to anyone who shares a passion for traditional Mexican cooking.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make entomatadas with fried eggs a feast for the eyes as well as the palate.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make it a feast for the eyes as well as the palate.

Adding entomatadas with fried eggs to your breakfast repertoire can truly elevate your morning routine.

Entomatadas with fried eggs are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

The simplicity of this dish does not take away from its incredible flavor. In every bite, you can experience the harmonious blend of the freshly made tomato sauce with the soft, warm tortillas.

Diana Kennedy elaborates on the essence of entomatadas with fried eggs in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

The versatility of entomatadas with fried eggs is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Entomatadas are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

Diana Kennedy elaborates on the essence of entomatadas in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

Depending on your preference, they can be served on their own, topped with eggs, or accompanied by a slice of tasajo.

The versatility of this dish is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Sounds tempting, right? They are truly as good as they sound, and once you make them, you will understand why they have earned such affection among locals and travelers alike.

How to Make Entomatadas with Fried Eggs

To make entomatadas, begin by heating a small amount of oil in a skillet. Fry the tortillas one by one, making sure to lightly cook both sides; they should remain soft and not become crispy around the edges.

After frying, place them on paper towels to drain any excess oil and repeat the process for the remaining tortillas, adding more oil as needed. This step is crucial as it ensures the tortillas maintain their texture and flavor.

Once the tortillas are lightly fried, dip each one into the hot tomato sauce, making sure they are well-coated. Fold them into quarters and arrange them on a warm serving dish or individual plates.

Pour any remaining sauce generously over the top, and don’t forget to garnish with diced onion, crumbled cheese, and freshly chopped parsley for added flavor and color.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas with fried eggs even more unique, consider experimenting with different toppings.

If you choose to top them with a fried egg, arrange the quartered tortillas beautifully on the plate, allowing the egg to sit perfectly on top, creating an inviting presentation that’s hard to resist.

If you’re looking for more breakfast ideas that are both easy and delicious, you might also love this! love these easy and delicious breakfast quesadillas!The combination of cheese and savory ingredients is sure to please anyone at the breakfast table, just like entomatadas with fried eggs!

In summary, preparing entomatadas with fried eggs is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of preparing entomatadas with fried eggs make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas with fried eggs is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a plate of entomatadas with fried eggs that truly celebrates the flavors of Mexico. Enjoy!

Finally, don’t forget to pair your entomatadas with a refreshing beverage. A classic option is a glass of fresh orange juice or a traditional Mexican drink like horchata, which complements the flavors perfectly.

Enjoy your meal, and remember that the joy of cooking comes from sharing these wonderful experiences with those you love.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas even more unique, consider experimenting with different toppings. Avocado slices, diced radishes, or a drizzle of crema can elevate the dish even further.

Additionally, if you’re feeling adventurous, you can try adding different proteins like shredded chicken or sautéed mushrooms to the filling for an extra layer of flavor.

The key is to enjoy the process of creating a dish that not only tastes amazing but also reflects your personal touch and preferences.

In summary, preparing entomatadas is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of the preparation make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a breakfast that truly celebrates the flavors of Mexico. Enjoy!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

Print Recipe

CourseBreakfast, dinner, Main Course

CuisineMexican

Keywordauthentic mexican food, corn tortillas, eggs, entomatadas, fresh tomato sauce, huevos, huevos rancheros, mexican, mexican food, Mexican food for breakfast, oaxaca, tortillas

Servings servings

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Instructions

Assembling the dish

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

For the Sauce

Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

Jump to Recipe

So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

Print Recipe

CourseAppetizer, Breakfast

CuisineAmerican

Keywordbreakfast, fresh tomatoes from the garden, toast, tomato toast, tomatoes

Servings servings

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Instructions

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

Simply Delicious – Bucatini All’Amatriciana

April 15, 2019 by Becky Spoon

Not only is Bucatini All’Amatriciana simple, but it is equally delicious. This is also one of my favorite kinds of pasta to use. The hole down the middle allows the sauce to fill them making such a difference.

What is All’Amartriciana? https://www.nonnabox.com/bucatini-amatriciana-sauce-recipe. ” A classic Roman recipe, a first dish representation and celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.

Bucatini all’amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara, whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients that go into the recipe. Starting from the thickness and shape of the strips of bacon, for example, or the different methods of frying them (without fat, with oil or lard) and how they are simmered (wine, vinegar, or neither). Another small but important variation relates to the choice of pasta, and the varying quantities of meat and pasta used in the recipe. Another point of contention is the amount of fried onion used in the preparation, if indeed there is any at all.”

Simply Delicious – Bucatini All’Amatriciana

I served this with some garlic bread and a nice salad. I don’t have a lot of salads on my blog yet…definately working on changing that, but as I’ve previously posted my Italian Salad would be a great side dish, or even a nice green vegetable, or just some fresh tomatoes with olive oil and salt and pepper. Here’s my salad link: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Simply Delicious – Bucatini All’Amatriciana

Here’s the so very easy recipe!!

Bucatini All’Amatriciana

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineItalian

Prep Time20

Cook Time1 25

Total Time1 45

Ingredients

extra virgin olive oil
8 oz guanciale, pancetta, or prosciutto (I used proscuitto)
2 large onions, cut in 1/2 inch dice
1/2-1 tsp crushed red pepper flakes
kosher salt
2 28 oz cans San marzano tomatoes, crushed with your hands or passed through the food mill
1 lb bucatini
1/2 cup grated parmigiano-reggiano, plus more for garnish
1 tbsp minced chives or parsley for garnish

Instructions

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it’s harder to take out once the pasta is in the pan. You’re looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.

Bucatini All'Amartriciana — Bucatini All’Amartriciana

Tomato Soup

January 4, 2019 by Becky Spoon

I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

Print Recipe

CourseSoup

CuisineAmerican

Prep Time30

Cook Time30

Total Time1

Servings Servings

Ingredients

1 Stick Butter
1 Large onion, diced
1/4 Cup Flour
1 28 oz Can diced tomatoes
1 Cup Chicken broth
2 Tbsp Sugar
1 Tsp Kosher salt
1/4 Tsp Celery salt
1/2 Tsp Black pepper
1/8 Tsp Cayenne, optional
1/3 Cup Heavy cream
1 Tsp Honey
Zest of a lemon
Juice of a lemon

Instructions

Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown.
Add flour and stir until mixture is slightly thick and pale good, about 3 minutes.
Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper.
Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently.
Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender.
Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like.