I hope you are all having a wonderful Thursday!
It’s been a busy week for me with after-work activities. On Tuesday, I attended an event hosted by Pineapple Collaborative, which is a group working to build a community of leading women in the food industry. The event I attended focused on comida latina, and it was so interesting to hear the thoughts of the featured women on where they thought Latin cuisine was headed in D.C. and the country. Not only was it a great conversation, but we also got to try some delicious food from each of the businesses – tamales from Manos de Maiz, tequenos from ArepaZone, and guava and cheese pastelitos from Colada Shop. Now – onto the recipe of the week, eggs poached in a Colombian hogao! You might have noticed that it’s not my first time using hogao in a recipe (see here), and it probably won’t be my last since it’s a super flavorful sauce that is so easy to make. Here, the hogao, which is a combination of tomatoes, garlic, and green onions, brings a number of delicious flavors to the eggs, and really becomes the star of this breakfast. I like to think of this recipe as a Colombian shakshuka, where you cook down a lot of tomatoes along with garlic and green onions, adding salt and cumin to season everything and then gently cooking eggs over the tomato mixture. This way, as the eggs cook in the heat of the sauce, they’re absorbing all of the aromatic flavors (I promise your house will smell amazing from the hogao). I do have to make a confession though – I didn’t start actually enjoying eggs until about 5 years ago, and even then the egg had to be burnt to a crisp with absolutely no runny part whatsoever in order for me to eat it. I can only think of one time where I ever I ate eggs during this period. I was about 12 years old at a sleepover at a friend’s house, and her parents had made us eggs. I felt so embarrassed to say no, and didn’t want to seem rude, picky, or ungrateful, but I was slowly dying inside with each bite. But those days are long gone, and I think eggs are great now, though I do still tend to prefer them not overly runny. Anywho, in this recipe, I cook the eggs in the sauce for about 7 minutes, and they’re usually not runny by that point. But if you do like runny eggs (and it seems like everyone does because runny eggs are all over Instagram all year round), please cook them for less time (about 3-4 minutes) or until the white is set. I’m willing to bet that the runny yolk will taste amazing with the hogao. To me, this is a wonderful, unfussy Saturday breakfast that pairs perfectly with toast, fruit, and coffee, and will have you ready to start the weekend with some Colombian flair!Print
Colombian Poached Eggs
Flavorful eggs that are poached in Colombian hogao, a sauce that’s filled with tomatoes, green onions, garlic, and cumin! Perfect for any breakfast (or lunch!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2
- Category: breakfast
- 4 eggs
- 3 tablespoons of olive oil
- 1 ½ cup of scallions, chopped
- 3 cups of tomatoes, chopped
- 2 cloves of garlic, minced
- 1 ½ teaspoon of cumin
- ½ teaspoon of salt
- ½ teaspoon of pepper
- Heat olive oil in a medium sized skillet or pan that has a lid over medium heat.
- Once the oil is hot add the scallions, tomatoes, garlic, cumin, salt, and pepper and gently stir for 5 minutes. Lower the heat to medium-low and continue simmering for another 5- 8 minutes. At this point the tomatoes should have broken down and the sauce should have thicken up a bit.
- Using a spoon, make 4 little holes for the eggs to go in the hogao. Crack an egg in a bowl or ramekin one at a time and slide a egg in each of the holes. Sprinkle some salt over each egg.
- Cover the pan and cook for about 5-7 minutes or until the whites have set.
- Once the whites have solidified, scoop out the eggs in plate and serve with toast!
- If you like your eggs runnier, cook them for about 3 minutes and check them after that to see if the whites have set!
- Optional but I love to add a little bit of aleppo pepper over the eggs.