It is like Middle Eastern "shakshuka" breakfast but with a Latin flavors. 

Huevos fritos a la mexicana (Spanish)
Serves 4-6
Preheat the oven to 350F (175C)

olive oil
Mexican chorizo, crumbled
organic sweet potatoes, peeled and cut into 1/2-inch (12 mm) cubes
ground cumin, cayenne, and black pepper
diced organic onion
1/4 cup (180 ml) water
sliced organic bell pepper
5-6 organic eggs
plus:
  • red pepper flakes
  • sliced jalapeño
  • queso fresco or other type of cheese or a dairy-free cheese
  • salsa
optional: 
  • diced organic tomatoes with juice
  • diced green chiles
organic (gluten-free) tortillas of your choice
organic black beens, rinsed and drained as side dish
garnish: cilantro or parsley

uno 1. Heat the oil in a skillet over medium heat.


dos 2. Stir in the chorizo and cook 5-7 minutes.


tres 3. Push the chorizo to the side of the skillet and add the sweat potatoes and any spices to taste.


cuatro 4. Cook another 5-7 minutes while mixing with the chorizo.


cinco 5. Stir in the chopped onions, bell pepper, optional ingredients, and water. Cook about 5 minutes.


seis 6. Remove from the heat.


siete 7. Make 5-6 wells in the mixture with back of a spoon.


ocho 8. Crack an egg into each well.


nueve 9. Bake until the eggs are cooked as you like them, 13-15 minutes.


diez 10. Let cool for a few minutes.


once 11. Sprinkle with the cilantro/parsley, red pepper flakes.


doce 12. Serve in the skillet on the table with side blows of: jalapeños, black peans, cheese, salsa, and plate of tortillas.

 


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