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Uncooked Tomato and Mint Sauce with Poached Eggs

5.0(70)

This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It’s also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.

by Martha Rose Shulman·published 2014-07-23

Open original recipe

Italian, MediterraneanBreakfast, Brunch, Dinner, Lunch, Sauces And Gravies, Main Course

Servings

(4–6)

Total time

15 min

Calories / serving

173 kcal

Ingredients (9)

serves

6 ripe plum tomatoes (about 1 pound)plum
2 plump garlic cloves, peeled, halved, green shoots removedclove
Salt and freshly ground pepper to tastesalt-and-pepper
1/2 cup fresh mint leaves, lightly packed.mint
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
4 to 6 eggsegg
1 tablespoon vinegar (any type)vinegar
4 to 6 corn tortillascorn-tortillas
Feta cheese for crumbling (optional)feta

Instructions (4 steps)

01Cut tomatoes in half lengthwise. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done.
02Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper, mint and olive oil. Process in the machine for 1-2 minutes, until sauce is frothy. Taste and adjust seasonings.