Mexicanbruncheggs Recipes

MEXICAN BREAKFAST

Steps:

• Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
• Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
• Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
• Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
• When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
• Slice the fresh tomatoes and lay them over the top of the mixture.
• Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
• Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
• Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
• Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

SPICY MEXICAN BRUNCH EGGS

Steps:

• 1 Heat 1 tablespoon oil in large skillet on medium heat; add sausage. Cook 3-4 minutes or until rendered and crumbly. Add onions, garlic and peppers; cook 3 minutes or until crisp-tender. Stir in sauce, water and red pepper; bring to a simmer.
• 2 Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around the edges of the egg white to contain each egg in its well, while keeping the yolk undisturbed. Cook covered on low heat 4-6 minutes, or until egg whites are set.
• 3 Top with cheese, radishes and cilantro. Drizzle with remaining oil before serving with bread.

MEXICAN BRUNCH EGGS

Steps:

• Slice the green onion, setting aside some of the green rings for garnish. Reserve.
• In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
• Grate the cheese; reserve.
• Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
• Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
• Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
• 1/2 of softened tortillas.
• 1/2 of soft-scrambled eggs.
• 1/2 of sliced green onions.
• 1/2 of chilies mixture.
• 1/2 of sour cream.
• 1/2 of shredded cheese.
• Repeat layers.
• Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
• Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).