Lakshmi Garcia
Staff Illustrator
Ingredients:
- 4 eggs
- 1 can Cento tomatoes
- 6 cherry tomatoes
- 2 jalapeños (dried, with seeds removed and olive oil)
- 5 green onions
- Trader Joe’s Garlic Chive Cream Cheese
- Sourdough bread
To taste:
- Elote seasoning
- Black pepper
- Red chili flakes
- Salt
Begin by sautéing the cherry tomatoes on medium-high heat in the olive oil (1-2 tbsp). The tomatoes should be flipped after about three to four minutes when a light char has formed. Remove from pan and set aside.
Add jalapeños and diced green onions (save the top half for garnish) to the pan with a touch more oil if necessary. Sauté until lightly tender.
Then, add the canned tomatoes. On medium heat, let the tomatoes come to a simmer (around four minutes), then season generously with salt, pepper, the elote seasoning, and red chili flakes to taste.
With the sauce how you want it, make four depressions in the tomatoes, and crack the eggs into the pan. Cover and let sit for about five minutes or until the yolks are almost firm (jammy).
Toast your bread and spread lightly with cream cheese. Serve eggs and sauce with the toast, and garnish with chopped green onion tops and the cherry tomatoes.
Note: This recipe is heavily dependent on the quality and flavor of the sauce. Buying high quality tomatoes will help with this, as well as good seasoning with salt and pepper (don’t be shy!).