Huevos en Escabeche Yucateco (Yucatecan Pickled Onion Baked Eggs)
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Ingredients
- 6 large eggs
- 2 red onion
- 2 tbsp white wine vinegar
- 400 g tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- 60 g feta cheese
- 6 corn tortillas
Nutrition (per serving)
- Calories
- 338 kcal
- Protein
- 19.5 g
- Carbohydrate
- 28.2 g
- of which sugars
- 8.5 g
- Fat
- 15 g
- of which saturates
- 5.7 g
- Fibre
- 5.4 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thinly slice the red onion and toss with the white wine vinegar, then leave to quick-pickle for 10 minutes.
- 2
Chop the tomatoes and simmer with the garlic cloves and dried oregano in a wide pan for 10 minutes until pulpy.
- 3
Make 6 small wells in the sauce and crack in the large eggs, then cover and cook for 6-8 minutes until the whites are set.
- 4
Scatter the pickled red onion and crumbled feta cheese over the top.
- 5
Warm the corn tortillas and serve alongside for scooping.
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