The recipe for today’s Geo Quiz comes requires cracking a few eggs.
Of course, you can find eggs on the menu in most places around the world. Egg drop soup, egg burji, salted duck egg, frittatas, chorizo con huevos, eggs benedicts, and shakshouka, to name a few.
Even the tasty breakfast recipe we’ve posted here below requires eggs.
But before you try it out — try to name the country that consumes the most eggs. Nationally this country consumes more than 350 eggs per person each year.
But for that past few months there’s been a national egg shortage. The governments been forced to import eggs, and subsidize prices, but still the price of eggs is rising.
Where in the western hemisphere is this egg crisis happenning?
When it comes to eating eggs, Mexico is the biggest consumer.
That’s why a national egg shortage there is causing some distress and the price of eggs has jumped.
Patricia Jinich, a chef at the Mexican Cultural Institute of Washington, says eggs are always on the Mexican table:
Here’s a delicious Mexican egg recipe to accompany our Geo Quiz. It comes courtesy of chef Patricia Jinich, host of The Mexican Table.
RABO DE MESTIZA: POACHED EGGS IN A TOMATO AND POBLANO RAJAS SAUCE
Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano
Serves 6 to 8
The sauce can be made ahead of time and the dish cooked right before you want to eat it.
2 lbs Roma tomatoes
1 garlic clove
2 bay leaves
3 tbsp corn or safflower oil
1/2 cup white onion, slivered or thinly sliced
3/4 lb poblano chiles, or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
1/4 tsp dried marjoram
1 tsp kosher or sea salt, more or less to taste
1 cup queso fresco, crumbled, my substitute for farmers or a mild feta
Corn tortillas or toast, optional
Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Place tomatoes, garlic and bay leaves in the blender and puree until smooth.
In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
Chef Patricia Jinich talks about the recipe