Eggs to Dye For - Fiery Foods & Barbecue Central

Enchiladas Stuffed with Hard-Cooked Eggs (Papadzul)

Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.

2 large tomatoes, peeled and chopped
1 habanero chile, stem and seeds removed
1 tablespoon dried epazote
2 cups chicken broth
1 small onion, chopped
2 tablespoons vegetable oil, divided
1 cup toasted pumpkin seeds, finely ground
8 corn tortillas
6 hard-cooked eggs, peeled and chopped

Combine the tomatoes, chile, epazote, and broth in a saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove and strain, saving both the tomatoes and the broth.

Heat one-half of the oil in a skillet and saute until hot and add to the tomato mixture. Place the mixture in a blender or food processor and puree until smooth. Saute the sauce in the remaining oil for 5 minutes.

Heat the tomato broth in a another skillet and slowly stir in the seeds. Simmer until the mixture thickens and is the consistency of thick cream, stirring constantly. Be very careful that the sauce does not boil or it may curdle.

Dip the tortillas in the warm pumpkin seed sauce to coat and soften. Place some of the chopped eggs in the center, roll up, and place on a platter. Pour the remaining pumpkin seed sauce over the top, then the tomato sauce, and serve.

Yield: 4 servings

Heat Scale: Medium

Note: If your tortillas are stiff, heat some vegetable oil until very hot and dip the tortillas in the oil for a couple of seconds. Drain on paper towels.

(From Foods of the Maya, A Taste of the Yucatán, by Nancy and Jeff Gerlach, University of New Mexico Press, 2002.)

Egg curry photo courtesy of www.bestcurry.ch/english/menu.php

Mottai Kolambu (Egg Curry in a Coconut Gravy)

The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.

6 hard cooked eggs, peeled
1 large onion, finely chopped
2 ripe tomatoes, halved
2 tablespoons vegetable oil
2 teaspoons ground cayenne chile
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 cup roasted cashew nuts
14 ounces unsweetened coconut milk
½ cup chopped fresh cilantro or mint leaves
Salt to taste

Cut the eggs in half and arrange them in a serving dish.

In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.

Add the cashews and cook for an additional couple of minutes.

Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.

To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.

Yield: 4 to 6 servings

Heat Scale: Hot