16 eggs beaten4 tablespoons of natural creamsalt to taste1/3 cup corn oil1 1/2 tetra briks of 400g of tomato puree8 green tomatoes, cooked1 medium onion, cut into quarters4 echolots, peeled6 cloves garlic, peeled4 fresh chilli sauces, avados1 1/2 cups of water30 sprigs of cilantro1/4 tazs of corn oil6 large epazote sprigssalt to taste
In a bowl, beat the eggs along with the cream and salt. Heat the oil in a large saucepan and cook the eggs until they curdle or form a cake. Cut into 8 or 16 servings.
Grind in the blender the tomato puree with the green tomatoes, the onion, the echalotes, 4 cloves of garlic, the green chilies, the cilantro and the water. In a saucepan, heat the oil, brown remaining garlic and remove. Cold the sauce, add the epazote and season to taste. Cook for 20 minutes or until it begins to thicken. Stir in the egg. Cook for another few minutes; it must be salty.
Serve the eggs with the sauce in deep plates or in molcajetes and accompany with tortillas and refried beans.
This salsa is made for times when you are craving salsa but not in the mood to leave the house. Keep these simple ingredients in your kitchen and you can make salsa in a pinch.