Huevos Rancheros with smoky Peppers & Cabbage
Serves 6
Prep time: 30 minutes
Total time: 60 minutes
Ingredients:
- 6 Whole Cage Free Eggs
- 30 4” Flour Tortillas
- 3 c Shredded Red Cabbage
- 10 Deseeded Sliced Jalapenos
- 1 White Onion, Sliced
- 1 tsp Garlic, minced
- 1 c Sliced Red Peppers
- 2 c Salsa Roja
- 2 tsp Cumin
- 2 tsp Chipotle powder
- 1/4 tsp Salt
- 4 tbs Olive Oil
- 2 tbs Butter
Cilantro petals or avocado for garnish
Directions:
Preheat oven to 325 degrees, place the flour tortillas on a baking sheet evenly spaced apart and bake for 15-20 minutes, remove and let cool. In a large skillet heat the olive oil until smoke point. Add the garlic, spices, both peppers and onions to the pan. Cook on high for 8-10 minutes stirring frequently, until the peppers are soft but still hold their shape. Pour the salsa into skillet with the peppers and onions and let simmer for 5-10 minutes.
With a non-stick skillet, heat the 2 tbs of butter until melted. Crack the eggs into a separate bowl with the yolks still intact. When the butter reaches 300 degrees add the eggs and leave them on a low medium heat for 3-5 minutes, the whites of the egg should be firm and the yolk still soft. To firm up the yolk and the rest of the whites, place the pan in the oven for just a few minutes. Serve and Enjoy.