Bold and Flavorful Mexican-Style Sous Vide Eggs with Pumpkin
What Started it all:
Eggs, Pumpkin, broth or stock (chicken, vegetable), sous vide
Dive into this vibrant and rich recipe that brings together the creamy texture of sous vide eggs and the earthy sweetness of pumpkin, all enhanced with your choice of chicken or vegetable broth. Perfect for a hearty breakfast or brunch for four!
Ingredients
- 8 large eggs
- 2 cups pumpkin, peeled and diced
- 1 cup chicken or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Preheat a sous vide water bath to 185°F (85°C).
- In a mixing bowl, toss the diced pumpkin with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper.
- Place the seasoned pumpkin in a vacuum-seal bag or a zip-lock bag using the water displacement method. Seal the bag tightly.
- Submerge the bag in the preheated sous vide water bath and cook for 1 hour until the pumpkin is tender and flavorful.
- Lower the sous vide water bath temperature to 167°F (75°C).
- Gently place the eggs (in their shells) into the water bath and cook for 13 minutes.
- While the eggs are cooking, remove the pumpkin from the sous vide bag.
- In a medium saucepan, heat the chicken or vegetable broth over medium heat.
- Add the cooked pumpkin to the saucepan and simmer for 5 minutes, allowing the flavors to meld together.
- Carefully crack the sous vide eggs and gently slide them onto a plate.
- Spoon the pumpkin mixture around the eggs.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.
This recipe brings together the bold and rich flavors of Mexican cuisine with the delicate texture of sous vide cooking. The combination of creamy eggs and spiced pumpkin will surely make your taste buds dance! Enjoy this vibrant dish as a satisfying start to your day or a delightful brunch option.