Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
2 1/2 ea Qts water 3/4 c Vegetable oil
8 lg Tomatoes 2 sl White onion
2 1/2 ea White onions Salt to taste
12 ea Cloves garlic, whole 3 ea Sprigs epazote OR cilantro
6 ea Serrano chilies

----------------------------EGGS---------------------------------
3/4 c Vegetable oil Salt to taste
24 ea Fresh eggs 8 ea Leaves epazote OR cilantro

For sauce, put water in saucepan. Add tomatoes, 2 onions, 8 garlic
cloves and chilies and boil over medium heat 40 minutes. Drain and
reserve cooking water. Cool and blend cooked ingredients with 1/2
onion, 4 garlic cloves and a little cooking water in blender or food
processor. Put oil in frying pan and brown onion slices. Remove and
discard. Add sauce (without straining) and season with salt and
epazote. Cook over low heat until fat begins to rise to the surface,
about 20 minutes. Prepare eggs by heating a 12- to 16-inch frying pan
for 15 minutes. Add oil and heat. Beat eggs with fork and season with
salt and epazote. Mix. Pour into frying pan and cook until eggs set
on underside. Turn and cook until firm. Cut omelet into pieces and
add sauce. Cook over low heat for 20 to 30 minutes. Correct
seasoning. Add a little water if sauce becomes too thick. To serve,
pour eggs and sauce onto a deep platter. Serve with freshly made
tortillas and refried black beans. Makes 8 servings. From: San
Antonio Express News, "Oaxaca's Exotic Cuisine Developed Out of
Necessity, Cook's Innovations" by Karen Haram, 3/15/95 Shared by:
Karin Brewer, Cooking Echo, 4/95

Submitted By KARIN BREWER On 04-26-95

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