From time to time, one of the guys in the kitchen puts breakfast out for the staff to eat before a busy shift at the restaurant. One of my favorite dishes are these eggs that Javiere makes that are so tasty that, if I'm not careful, I totally gorge myself on. I finally asked him to show me how it's done and I can't wait to give it a try at home. It's wildly simple and REALLY freaking good.
for the sauce
5 fresh jalapeno, seeded
3 cloves of garlic
for the eggs
2-3 eggs per person
Salted boiling water for cooking the peppers
Vegetable oil for cooking up the eggs
Corn tortillas, heated over a flame (if you have a gas stove) or in the oven.
Boil the chilis, onion, tomato, and garlic in lightly salted water until they are cooked through, but not totally falling apart; about ten minutes or so. When they are ready, place the chilis and garlic in a blender or food processor with just enough of the cooking liquid to loosen the mixture and create a sauce. (Tip: while you're blending the chilis, add water little by little until you get the consistency of a thicker salsa.) Set aside.
Beat the eggs in a bowl. Then, heat the vegetable oil (enough to fill the pan by 1/4") in a sautee pan over medium-high heat. When the oil is just to the smoking point, pour in the beaten eggs.
They will puff up immediately and smell amazing! Stir gently until they are nearly cooked through then add the chili sauce.
Stir in the sauce, turn down the heat a bit, and let the eggs simmer for about five minutes in the chili goodness.
Serve them up with your heated tortillas and STAND BACK!! 'Cause I'm SO coming over for breakfast.
This dish isn't all that low in fat, but it is a fantastic way to have a hearty meal that will stick to your ribs and keep you going all day. The texture of the eggs is much like meat and is very satisfying.