Huevos Con Rioja Y Confetti Pimienta

Total Time
55mins
Prep 15 mins
Cook 40 mins

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 Nutrition

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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