Huevos Con Rioja Y Confetti Pimienta

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon corn oil
• 1/2 cup orange bell pepper, julienned
• 1/2 cup green pepper, julienned
• 1/2 cup yellow pepper, julienned
• 2 garlic cloves, finely chopped
• 1 serrano pepper, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cocoa powder
• 1/2 cup red wine (preferably rioja)
• 4 cups canned tomatoes, with juice
• 4 eggs
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 recommendations: found that about half of each type of pepper works well. also found that about 1 large can of whole tomatoes (32 oz) is enough.
• 2 heat the oil in a large skillet over medium heat, and when hot, add bell peppers and garlic. cook for 2-3 minutes until softening.
• 3 add the serrano and next three ingredients (cumin, chili powder, and cocoa) and continue to cook until fragrant, about 1 minute longer.
• 4 then add rioja, bring to a boil and simmer an additional 3-5 minutes, or until peppers are soft.
• 5 stir in the tomatoes and juice, and if necessary, a pinch of sugar, lower the heat and gently simmer about 20 minutes, or until thickened. season with salt and pepper.
• 6 using a wooden spoon, make "nests" in the pepper mixture (for the eggs), and then break an egg into each hollow. cover the skillet and cook until desired doneness (about 6-8 minutes for medium, 12-15 minutes for hard set). sprinkle with chopped cilantro and serve immediately.
• 7 suggestions: crisp 4 corn tortillas while the eggs cook. top the tortillas with bacon or ham, the egg mixture, and canned salsa verde to make a sort of "mexican eggs benedict". or just eat plain, served with warm flour tortillas.