Eggs with Pepita Sauce

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Never fails – every trip to Mexico, I discover a new recipe and on my recent visit to the city of Puebla, I was tempted by a breakfast recipe. Fresh eggs sunny side up accompanied with a subtle sauce of squash, ground sesame and pumpkin seeds and placed over roasted nopal.

What interested me about this recipe is it exemplifies the uniqueness of the Mexican kitchen. Predominate flavors from ingredients cultivated on the agronomy of the Milpa – squash, pumpkin seeds, chile. In my re-imagined recipe, I substitute nopal with roasted mild chile poblano.

Let’s get started

Ingredients

Serves 4

Sauce

10-12 ozs yellow summer squash

¼ cup pepitas (pumpkin seeds) lightly toasted and ground

2 tablespoons sesame seeds lightly toasted and ground

½ teaspoon onion powder

(optional) 1 tablespoon cotija cheese, finely grated

¼ cup milk or cream

Salt

2 poblano peppers, roasted

Eggs 1-2 per person

Pepitia’s for garnish

Avocado slices for garnish

Preparation

Roasting Chile

Roasting under a broiler in the following manner:

•Cut the top from the pepper

•Slice the pepper in half, lengthwise

•Scrape out the seeds

•Lay peppers skin side up on a baking sheet

•Roast until skins blister and char

•Place roasted peppers in a bowl and cover with a plastic bag until cool then peel

•Set aside.

Sauce

Cut the squash in large pieces, steam until soft, scarp out and discard the soft center. Using coffee grinder or spice mill, powder the sesame and pepitas separately and set aside.

Puree the squash in a blender or food processor. Place the pureed squash in a mixing bowl and thin it out with milk, cream or ½ & ½. Add 1 – 2 tablespoons of ground pepita and 1 tablespoon ground sesame and onion powder and mix. Thin the mixture into a spreadable consistency. Optionally, add 1 tablespoon of grated cotija cheese. Salt to taste. Note: cotija cheese is salty.

Plating

Place ½ of a poblano on the dinner plate. Cover it with sauce, spread more sauce to the sides of the plate. Lay fried eggs over the poblano. Garnish the dish with avocado slices and sprinkle a few pepitas around the food.

Buen Provecho !!!

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