Sexy, spicy, messy. Am I talking about a spanish lover? Not quite – but pretty close. This is one of those recipes where you leave all rules aside and you give in to the lust of food oozing in your mouth (shit, this blog all of the sudden is rated R). Basically it’s like JLo’s new single “I Luh Ya Papi” but in a pan.
I know it’s tuesday and brunch is not happening for a few days (4 days, but who’s counting), but I thought you should be prepared for the occasion and make this super tasty dish. In Mexico it’s called ‘Huevos Ahogados’ (literally “drowned eggs”) and it’s made with a hot salsa-type base. This one is a bit more Spanish, but still has some Mexican flare included, si si papi! I found this recipe in Gather Journal, and totally made my mouth water.
Want to get in bed with…a sexy messy set of spicy poached eggs?! Sure you do!
FULL RECIPE AFTER THE JUMP
Roasted Anaheim Pepper Tomato Poached Eggs
– 1 white onion, sliced
– 5 cloves garlic, minced
– 2 Anaheim peppers (you can substitute for poblano)
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 2 Roma tomatoes
– 1/4 teaspoon cayenne
– 1 can diced tomatoes
– 4-6 eggs (depends on how many you’re serving)
– Grana Padano cheese or any other cheese of your liking
– Handful fresh parsley, chopped
– A nice loaf of crusty bread for serving.
1. Roast the peppers and tomatoes on an open flame or in your oven’s broiler. No need to brush with oil. Once they are nice and roasted, place them inside a plastic bag or wrap them in a cloth until they’re cool enough to handle. Rinse off the skin by rubbing your hands, leave some bits attached as this adds flavour (WARNING: wash your hands after as the anaheim peppers can be hot and you don’t wanna rub your face or other intimate parts). Once they’re clean, dice them all.
2. In a heavy-bottom pan, add some olive oil and chopped onions and sautee them ’til they’re nice and golden (a bit translucent). Add the garlic, and let it toast a bit, add all your spices and toast them as well, make sure to scrape the bottom of the pan so nothing burns (2 min max), then add diced anaheim peppers, diced roasted tomatoes, and the can of tomatoes.
3. Let the mix simmer on medium heat for about 10 min, then using a spoon or spatula, make little nooks in the sauce and crack an egg in each nook. Add a generous portion of shredded cheese on top. Cover the pan and let the eggs cook until just set (about 10 min). Adjust seasoning.
4. Once they’re done, scoop the eggs on a plate with some of the sauce (and extra cheese if needed, ’cause CHEESE) and serve with a nice piece of toasted crusty bread.
Pair this dish with a bubbly drink of sorts, like a mimosa or a beer (beer for breakfast IS TOTALLY OK) and you’ll be living la vida loca.
Bye papis and mamis!
Photos and Styling: The Artful Desperado
Recipe: Gather Journal Winter Fall 2014 Shakshuka