Skip to content
Menu Button
  • Restaurants
    • Column 1
      • Frontera Grill
      • Topolobampo
      • Bar Sótano
    • Column 2
      • Xoco
      • Tortazo
      • Tortas
      • Frontera Cocina
    • Column 3
      • Private Dining
      • Gift Cards
      • Goldbelly Meal Kits
  • Recipes
    • ADVANCED
      SEARCH

      VIEW ALL RECIPESBROWSE CATEGORIESRECIPE COLLECTIONS

    • Column 1
      • Recipe Search
      • View All Recipes
      • Browse Categories
      • Recipe Collections
      • Guacamoles
      • Ceviche, Aguachiles and Other Mariscos
      • Starters, Salads and Snacks
      • Main Dishes
      • Side Dishes
      • Desserts
    • Column 2
      • Tacos and Tostadas
      • Tamales
      • Enchiladas and Chilaquiles
      • Corn Masa Snacks
      • Tortas and Breads
      • Eggs and Other Breakfast Dishes
      • Soups, Pozoles and Chilis
    • Column 3
      • Margaritas, Cocktails and Other Beverages
      • Essential Preparations
      • Salsas, Hot Sauces and Condiments
      • Moles and Pipianes
      • Mexican Ingredients
  • SHOWS
    • Column 1
      • Watch Season 12:
        BAYLESS’ BEST EVER
      • TV Show Recipes
      • MOPAAT Seasons
      • Mexico One Plate at a Time
    • Column 2
      • Top Chef Masters Information
      • Stream Top Chef Masters episodes on Prime
      • Top Chef Masters
    • Column 3
      • Cooking Tutorials
      • Rick Bayless Taco Manual
      • Stream MOPAAT Episodes
      • YouTube
  • Shop
    • Column 1
      • Chef Rick Bayless
        Online Shop
    • Column 2
      • Cooking Classes
      • Goldbelly Meal Kits
    • Column 3
      • Restaurant Gift Cards
  • About
    • Column 1
      • Meet Rick Bayless
      • Rick Bayless Timeline
      • Awards and Affiliations
      • The Bayless Gardens
      • Rick’s Travel Guides
      • About Rick Bayless
    • Column 2
      • Frontera News
      • Frontera Farmer Foundation
      • Impact Culinary Training
      • Bayless Family Foundation
      • Frontera Farmer Foundation
    • Column 3
      • Follow Rick on Social
      • Instagram
      • Twitter
      • Facebook
      • Pinterest
      • Vimeo
      • Rick Bayless YouTube
  • Instagram
  • Twitter
  • Facebook
  • Pinterest
  • Vimeo
  • YouTube
« BACK TO ALL RECIPES
recipes / Eggs and Other Breakfast Dishes / oaxacan omelette

Oaxacan Omelette

  • Facebook
  • Pinterest
  • Twitter
  • Print
Salsa de Huevo
From Season 9 - Mexico: One Plate at a Time

INGREDIENTS

  • 4 ounces (2 medium-large) fresh chile de agua or banana peppers
  • 1 1/2 pounds (3 medium-large, 8 to 10 plum) ripe tomatoes,
  • 1/2 small onion, sliced
  • 2 tablespoons olive or vegetable oil
  • 1 1/4 cups chicken broth, plus a little more if needed
  • A dozen epazote leaves, (or 1/3 cup chopped cilantro), plus extra for garnish
  • Salt
  • 8 eggs
  • 1/4 cup crumbled Mexican queso fresco or pressed salted farmer’s cheese

INSTRUCTIONS

Roast the chiles de agua and tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Cover the chiles with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4-inch strips. Cool the tomatoes, peel (reserving any juices) and coarsely puree in a large mortar, food processor or blender.
In a large (10-inch) skillet over medium-high, heat 1 tablespoon of the oil. Add the onion and cook until it is lightly browned, about 7 minutes. Stir in the chile, then add the pureed tomatoes and cook, stirring regularly, until the sauce reduces to a thick mass, about 5 minutes. Stir in the broth and epazote (if using cilantro, add it later, along with the salt) and simmer, partially covered, for about 10 minutes. Thin with additional broth, if necessary, to bring the sauce back to a brothy consistency. Taste and season with salt, usually a generous 1/2 teaspoon (and cilantro, if you are using it), and keep warm over low heat.

In a bowl, lightly beat the eggs with 1/4 cup water and 1/2 teaspoon. Heat a very large (12-inch) non-stick or well-seasoned skillet over medium-high. Pour in 1 tablespoon of the oil, wait a few seconds for it to heat, then add the egg mixture. Gently roll the egg mixture around until it evenly covers the bottom of the skillet. Peel the cooked edges away from the skillet, as the middle cooks and sets, and roll into a large omelet. Gently slide the folded omelet onto a serving platter.

Ladle the brothy tomato sauce over the omelet. Sprinkle with crumbled cheese and garnish with epazote or cilantro and carry to the table.

Eggs and Other Breakfast Dishes, Oaxaca, Season 9 Recipes: Only in Oaxaca, Brunch

Post navigation

Cheesy Shrimp Tacos
Roasted Tomatillo Guacamole with Crunchy Chicharron

RELATED RECIPES

Tortas

Egg and Bacon Torta with Chipotle

Tacos

Eggs Scrambled with Shredded Jerky, Tomato, Green Chile & Cilantro

Eggs and Other Breakfast Dishes

Huevos a la Mexicana

Eggs and Other Breakfast Dishes

Cornmeal Pancakes

Eggs and Other Breakfast Dishes

Butternut-Pecan Muffins with Brown Sugar Crumble

COPYRIGHT © RICK BAYLESS. ALL RIGHTS RESERVED.
  • Restaurants
  • Recipes
  • Shows
  • Shop
  • About
  • Instagram
  • Facebook
  • Twitter
  • Pinterest
  • YouTube
  • Vimeo
  • Contact Us

Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!