Huevos Oaxaqueños al Sartén

Before you start

• Thoroughly rinse the jarred nopales.

  Jarred nopales are packed in a salty, acidic brine. Rinse them extensively under cold running water to remove this flavor so they don't overpower the delicate salsa.

Ingredients

• Roma tomatoes4 large
• Anaheim pepper1 med
• jalapeño pepper1 med
• white onion1/4 med
• garlic2 large cloves
• neutral oil3 tbsp
• chicken broth1 cup
• fresh epazote2 sprigs
• kosher salt1 tsp
• pasture-raised eggs8 large
• jarred nopales1/2 cup
• corn tortilla1 small

Method

1. 01

   Char the vegetables in a dry skillet.

   Heat a dry cast-iron skillet or comal over medium-high heat. Place the tomatoes, Anaheim pepper, jalapeño, onion, and unpeeled garlic cloves directly onto the dry metal. Let them blister and char, turning occasionally. Remove the garlic after 5 to 7 minutes before it turns bitter, the chiles around 10 minutes, and the tomatoes after about 15 minutes when soft and blackened.

2. 02

   Blend the charred base into a rustic puree.

   Peel the roasted garlic and remove the stems from the chiles. Place the tomatoes, chiles, onion, and garlic into a blender and process until relatively smooth but still retaining a slightly rustic, home-style texture.

3. 03

   Fry the salsa in hot oil to season and deepen the flavor.

   In a deep skillet, heat one tablespoon of oil over medium-high heat until shimmering. Carefully pour in the blended salsa—it should sizzle aggressively upon contact. Stir and cook for 3 minutes until the color deepens, then pour in the broth, add the epazote sprigs, and reduce the heat to a simmer for 10 minutes. Taste and adjust for salt.

4. 04

   Beat the eggs vigorously until fully homogenized.

   Crack the eggs into a large bowl, add a half teaspoon of salt, and beat them with a fork until the yolks and whites are completely combined.

5. 05

   Cook the eggs into a flat, thick torta without scrambling.

   Heat two tablespoons of oil in a large non-stick skillet over medium heat. Drop the torn piece of tortilla into the oil; when bubbles rapidly form around its edges, the oil is ready. Remove the tortilla, pour in the eggs, and let the bottom set. Gently push the edges inward to let raw egg run underneath, cooking it like a large, flat omelet.

6. 06

   Break the set torta into hearty wedges.

   Once the egg has formed a solid sponge (it is perfectly fine if the very top is slightly wet), use a spatula to cut or break the torta into large chunks directly in the pan. Resist the urge to aggressively stir or scramble them.

7. 07

   Braise the eggs and nopales in the simmering salsa.

   Transfer the large egg chunks and the rinsed nopales into the simmering epazote-tomato salsa, folding them gently so they are submerged. Cover the pot and simmer on low for 3 to 5 minutes so the porous egg sponge absorbs the broth without disintegrating. Serve immediately with hot corn tortillas.

Notes

• Epazote is non-negotiable.

  The resinous, pungent aroma of epazote is the defining characteristic of this dish. Do not substitute it with cilantro or parsley. If you cannot find it fresh at a local Latin market, buy it dried online and rub a tablespoon of the dried leaves between your fingers to activate the oils before adding it to the broth.

• The chile de agua substitution.

  Authentic Oaxacan recipes rely on the heirloom chile de agua, which is virtually impossible to source fresh outside of Mexico. The combination of a fleshy Anaheim pepper and a spicy jalapeño perfectly replicates its mild, vegetal depth and localized heat for the American kitchen.