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.
- 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
- 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.
- 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.
- Add the serrano and next three ingredients (cumin, chili powder, and cocoa) and continue to cook until fragrant, about 1 minute longer.
- Then add Rioja, bring to a boil and simmer an additional 3-5 minutes, or until peppers are soft.
- 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.
- 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.
- 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.