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Makes 4 servings.
Ingredients:
• 8 eggs
• 1 cup coarsely cut fresh cilantro
• 4 cloves garlic, peeled
• 1 large green bell pepper
• 2 jalapeno peppers
• 1 small jicama (about ½ lb.)
• 1 1/3 cups reduced-fat queso fresco or mozzarella cheese
• 1 lb. roma tomatoes
• ½ tsp salt
• ¾ tsp salt
• ½ cup water
Directions:
1. Remove the green core of the tomatoes. Cut the green peppers and jalapenos in half and remove stems and seeds.
2. Place the tomatoes, garlic cloves, green peppers and jalapenos on a sheet and pan, and cook under a very hot broiler until slightly charred for about 5 to 10 minutes.
3. Once the vegetables are charred, remove them from the broiler and allow to cool.
4. Remove the skins of the tomatoes and peppers and place all of the vegetables and garlic into a food processor.
5. Add salt and water and pulse them into a coarse salsa. Set aside.
6. Peel the jicama and slice it on a mandolin (or with a very sharp knife) into 1/8-inch slices.
7. Heat a skillet over medium-low heat, and pour in the salsa. Make eight indentations in the salsa, and carefully crack one egg into each indentation.
8. Cover the pan with a lid and simmer over low heat for about 5 minutes.
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