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Eggs a la Paloma Recipe

Eggs a la Paloma

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Average Rating:

Total Reviews: 10

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  • on October 02, 2011

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    This was very good, I did add the beans on the bottom layer for more flavor. This dish reminds me of Huevos Rancheros without the tortillas. It was very good. Thank you Daisy.

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  • on October 07, 2010

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    We liked it very much. The second time we added a layer of refried beans on the bottom, then a layer of roasted poblano peppers, then the remaining ingredients and thought it had more depth.

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  • on February 20, 2010

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    I love her show. She cooks different Latino/Hispanic dishes that are not cooked by others at Food Network. I love when she cooks Cuban and Puerto Rican food.
    Thank you Food Network for bring in Daisy and changing the line up.
    I love her FLAN recipe.

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  • on July 08, 2009

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    After having lived in Mexico for so many years (more than two decades, I can tell you it IS a heavy cuisine. I was not used to it when I arrived and I was always sick to my stomach as everything is fried (I am not saying it is not good but it is VERY heavy, has tons of onions and garlic. E.g. Huevos Rancheros have a fried tortilla, tomato sauce which causes heartburn and is cooked with chiles, onion, garlic and somewhat oil. Oregano and cumin are a part of Mexican cooking in some of their staple dishes. Look at pozole, albndigas con chipotle (the real recipe is made with cumin, I am not a big fan of Tex Mex food but I don't bash it as I KNOW it is part of the Southern US culture. Also Mexican use TONS of crema de leche, seriously it's the heaviest thing one can eat.
    Now whenever I go back to Mexico after living in the mediterranean for a decade I can tell you it is NOT a simple cuisine and it is NOT light food. I get indigestion again and after eating huevos rancheros I am not hungry for the rest of the day.

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  • on May 31, 2009

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    Loved everything about it. THANKS

    Danny boy... you may want to branch out of your little section of Mexico.. There are MANY different regions in Mexico that have their own way of cooking things.

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  • on February 23, 2009

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    I'm Mexican and this recipe doesn't appeal to me at all. The addition of spices like oregano and cumin, which aren't used in EVERY dish, as you guys seem to think, make this a perfect Tex-Mex dish. Spices aren't widely used in Mexican food, that's a great misconception. Besides that, a dish featuring eggs AND choirzo AND avocado AND cheese AND crema is just to much... Mexican fare is simpler, lighter, believe it or not.... This are Huevos Rancheros- fried eggs over fried tortillas topped with salsa- on steroids ! A little chorizo, or cheese or avocado or crema... or maybe 2 ingredients at a time, would be more appealing/authentic.

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  • on January 18, 2009

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    We love Mexican food, and these eggs are just excellent and very easy to make. They have become a family favorite. I've made them for a brunch, browning the chorizo and making the sauce in advance, and it went together very quickly. I would recommend doubling the sauce if you're serving more than 3 - 4 people. I also use Monterey Jack cheese when I can't get Mexican cheese. A good substitute for Mexican tomato sauce is 6 oz of regular tomato sauce and 1/4 cup of salsa. We also make the churros (Mexican Crullers from the same episode and they really are a nice counterpoint to the spicy eggs.

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  • on January 18, 2009

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    Kudos to Rachael Ray and John Cusimano for bringing Daisy to the Food Network! This was long overdue-were you guys at the network sleeping or what?! Daisy's cookbook is great-love her empanada recipes and her roast chicken-and the pernil - yum-oh! six shows are not enough-we want more!

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  • on January 17, 2009

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    I made the black bean recipe and added this to this recipe over corn tortills over the top....i will make again

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  • on January 17, 2009

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    After making this dish, I think im gonna make it more often. Loved it!!!

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