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Cinco De Mayo Eggs with Coffee-Chipotle Mole Sauce
May 5, 2007
This is fabulous. It's easy to make, the ingredients are as close as your supermarket, and quite a departure from the usual enchiladas and tacos. Olé!
Ingredients:
1 cup drained stewed tomatoes from a can
3/4 cup Dunkin' Donuts Original Blend, brewed strong
1/4 cup chopped white onion
2 garlic cloves, chopped
1 tablespoon chopped canned chipotle chiles in adobo (Visit the Spanish
food section of your grocery store)
2 tablespoons safflower or corn oil
1 teaspoon finely chopped bittersweet chocolate
8 large eggs
1 large avocado, peeled, seeded and sliced thickly
4 to 8 corn tortillas
Shredded cheese for garnish, about 1/2 cup (white Mexican cheese,
Monterey Jack or cheddar each work well with this.)
Directions:
In a large blender jar, purée tomatoes, brewed coffee, chopped onion
and garlic, chipotle, and 1 tablespoon oil until smooth. Pour this into
a heavy (preferably iron) 10-inch skillet stirring occasionally with a
wooden spoon until it thickens; about 10 minutes. Stir in the finely
chopped chocolate and season, to taste, with salt. Remove from heat and
set aside. Warm the tortillas and cover to keep warm.
In a separate and larger pan, fry eggs in batches in remaining
tablespoon oil over moderate heat desired firmness.
To serve, place a warmed corn tortilla on each plate, cover with an
egg, and top the egg with the sauce. Sprinkle shredded cheese on top
and place a few avocado slices around the plate. Serve immediately.
YIELD:
4 large two-egg servings or 8 small one-egg servings
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