Tuesday, June 26, 2012

Chorizo and Eggs Baked in Green Bell Pepper Rings

Facebook and Pinterest have been huge inspirations for recipe ideas. Last week, a friend posted a photo of someone cooking eggs in bell pepper rounds and I knew that I was going to have to give it a try.

True to form, I was immediately thinking of what I'd do differently. I've been really into spicy flavors the past few days, so I thought that I low-carb play on huevos rancheros might be cool. I put sauteed chorizo and onion in the rounds, cracked an egg into it and then garnished it with cheese and included a hefty amount of ranchero sauce on the side.

It was tasty, filling and spicy enough to satisfy that craving for heat.



Chorizo and Eggs Baked in Green Bell Pepper Rings



Ingredients:

  • 1 chorizo sausage (2 oz), the uncooked kind also known as chorizo fresco or Mexican chorizo
  • 2 tablespoons chopped onion
  • 2 bell pepper rings, about 3/4 inch high
  • 2 jumbo eggs
  • pepperjack cheese for garnish about 1/2 ounce 
  • avocado slices for garnish
    For the ranchero sauce:
  • 2 tablespoons chopped onion
  • 2 cloves garlic, smashed
  • 1 teaspoon chopped serrano pepper
  • fire-roasted tomtoes - I used 1/2 of a 14.5 ounce can of Hunts Fire-Roasted tomatoes, including the juice
  • 1 canned chipotle in adobo, minced
  • 2 tablespoons of adobo sauce
  • 1 tablespoon chopped fresh oregano
  • 1 - 2 teaspoons taco seasoning - I used my homemade chipotle taco seasoning shown below
  • 1 - 2 teaspoons cumin
  • 1 teaspoon granulated garlic
  • water as needed


Directions:

  1. Make the ranchero sauce by sauteeing the onion in olive oil over medium heat. Once the onion has softened and become translucent, not brown, add the garlic and chopped serrano and saute for 5 minutes- you may substitute jalapeno or some other hot chili pepper.
  2. Add the tomatoes and the juice and turn the heat to medium-high. Cook for 5 minutes, smashing down the tomatoes from time to time and stirring to keep it from burning. 
  3. Toss in the minced chipotle chili, adobo, chopped oregano, cumin, taco seasoning and granulated garlic. reduce the heat to low, cover, and let simmer for another 10 minutes. Check on it frequently to make sure that it isn't burning, and add water as needed if it seems as though it is evaporating too quickly. You want to keep it a sauce-like consistency, not a paste.
  4. To make the eggs, crumble the chorizo in the pan and cook over medium heat until starting to brown. Add the onion and saute. Push the chorizo and onion mixture into clumps and fit the bell pepper rings around them. If you have too much of the sausage and onion mixture, don't worry, you can do what I did and just eat that separately as you're plating your masterpiece. :)
  5. Crack an egg into each round and cover the pan and cook until the eggs have set to your satisfaction. I prefer fried eggs really cooked all the way through, but if you're a fan of eggs sunny-side up, you won't have to long to wait.
  6. Plate, garnish with a sprinkling of  pepperjack cheese, and serve with ranchero sauce and avocado slices on the side.





Homemade chipotle taco seasoning mix





Ingredients:

  •  4 tablespoons chili powder 
  • 2 tablespoons cumin 
  • 1 tablespoon sea salt 
  • 1 tablespoon black pepper 
  • 2 teaspoons sweet paprika 
  • 1 teaspoon chipotle powder - I use a dried chipotle chili and grind into a powder in a spice grinder 
  • 1 teaspoon oregano 
  • 1 teaspoon granulated garlic or regular garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon red pepper flakes 
  • 1/2 teaspoon thyme 
  • 1/2 teaspoon jalapeno flakes 


Directions:

  1. Mix together Store in an air-tight container - I use empty spice jars. 


Uses:

  • To season meat for tacos or burritos, use 2 teaspoons to 1 tablespoon of this per 1 pound of ground beef, turkey or tvp/other fake meat substitute. Then taste to test for seasoning You might want to add a bit more for more heat, though this is plenty hot as is. 
  •  I also use 1 tablespoon of this this in chili and in the 7-layer dip.

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