Huevos Con Rioja Y Confetti Pimienta |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The ultimate south of the border brunch dish. Mildly spicy and simple to prepare. Serving suggestions follow directions. This one is a must try for overnight company that like Mexican food. Ingredients:
1 tablespoon corn oil |
1/2 cup orange bell pepper, julienned |
1/2 cup green pepper, julienned |
1/2 cup yellow pepper, julienned |
2 garlic cloves, finely chopped |
1 serrano pepper, minced |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon cocoa powder |
1/2 cup red wine (preferably rioja) |
4 cups canned tomatoes, with juice |
4 eggs |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Recommendations: Found that about half of each type of pepper works well. Also found that about 1 large can of whole tomatoes (32 oz) is enough.
2. Heat the oil in a large skillet over medium heat, and when hot, add bell peppers and garlic. Cook for 2-3 minutes until softening.
3. Add the serrano and next three ingredients (cumin, chili powder, and cocoa) and continue to cook until fragrant, about 1 minute longer.
4. Then add Rioja, bring to a boil and simmer an additional 3-5 minutes, or until peppers are soft.
5. Stir in the tomatoes and juice, and if necessary, a pinch of sugar, lower the heat and gently simmer about 20 minutes, or until thickened. Season with salt and pepper.
6. Using a wooden spoon, make nests in the pepper mixture (for the eggs), and then break an egg into each hollow. Cover the skillet and cook until desired doneness (about 6-8 minutes for medium, 12-15 minutes for hard set). Sprinkle with chopped cilantro and serve immediately.
7. SUGGESTIONS: Crisp 4 corn tortillas while the eggs cook. Top the tortillas with bacon or ham, the egg mixture, and canned salsa verde to make a sort of Mexican Eggs Benedict . Or just eat plain, served with warm flour tortillas.
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