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. ---------------------------------------------------------------------------
Nutrition
Ingredients
