Huevos Con Rioja Y Confetti Pimienta

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.

• Ready In: 55 mins
• Serves: 4

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.