Huevos con Chile
This recipe is perfect for a savory breakfast or lunch. Serve with tortillas, queso fresco, and avocado. The chile you make for this recipe can also be used to make chillaquiles rojos, served on its own with quesadillas or to top off your favorite tacos! Feel free to add different chiles. Learning about all the different flavors each chile has is part of the fun!
- Con Chile y Amor
What you need….
For the chile
4 tomatoes
3 chiles guajillo
2 chiles japones (These are spicy! Use more for a stronger kick or less if you have wimpy taste buds)
1/4 white onion
2 garlic cloves
Salt
Other
Cilantro
Avocado
Queso fresco
Tortillas
6 eggs
El chile…
First, we need to boil the tomatoes and the chiles. I like to put them in a small pot like this and fill with water until the tomatoes are slightly covered. Boil on high heat for about 15 minutes.
Note: Snap off stems from the chiles before boiling.
The boiled tomatoes and chiles should be soft and skin should be peeling off the tomatoes. Now we’re going to blend together the chiles and tomatoes with 1/4 white onion and 2 garlic cloves. You don’t need to use all the water from your boiled mixture, just enough for the chile to have a smooth consistency when blended.
Now that the chile is blended up, put a little oil in a pan and add some onions. You can use a lot or a little! Let the onions cook before pouring in your chile mixture.
Pour in your chile mixture and bring the chile back up to a boil for a few minutes. Once the chile is boiling, lower the heat down to a simmer while you make the eggs.
Note: Add salt to taste at this time. You don’t want to add in the salt too early because the flavor of the chile changes when it comes to a boil.
Los huevos…
For this recipe, I like to fry the eggs in oil, breaking up the yolk with my spatula while they are frying.
Fry each egg and remove as much oil as you can before adding them into the chile mixture. Mix up the chile and the eggs and allow them to simmer together.
Now for the finishing touches. Cilantro! You can use as much or as little cilantro as you’d like. I prefer to use a bunch!
Mix in the cilantro y liso! Ready to serve.
Buen provecho.