4 Servings 25 min Cook
1 Small Green Bell Pepper
1 1/4 Cup chopped Onions
4 Cloves, minced Garlic
1/2 Tbsp Olive Oil
1 Tsp Salt
1/2 Tbsp, ground Pepper
1 Pepper Ancho Pepper
1 Tsp, ground Oregano
1 Tsp, ground Cumin
1/2 Tbsp Chili Powder
3 1/2 Cup, chopped Tomatoes
1/2 Cup Water
2 Oz Vinegar
1/2 Head, medium (about 5" dia) Red Cabbage
8 Medium (3/4" to 1" dia) Radishes
1 Cup Fresh Cilantro
3 Fruit (2" dia) Limes
1 Fruit, without skin and seed Avocados
1/2 Tbsp Butter
8 Extra large Egg
4 Oz Tropical, Queso Fresco, Fresh Cheese
8 Tortilla Tortillas
Dice 1 green pepper and 1 yellow onion.
Mince 4 cloves garlic.
In a bowl, mix the vegetables with ½ tablespoon olive oil, a few pinches kosher salt and fresh ground black pepper.
Place on a parchment paper-lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.
Remove the seeds from 1 dried ancho chili and cut it into a few pieces.
In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and ½ tablespoon ground chipotle pepper.
Toast for 3 minutes over medium heat until fragrant.
Add the tomatoes and their liquid, ½ cup water, and ¼ cup apple cider vinegar.
Simmer for 10 minutes.
Using a blender or immersion blender, blend the tomato sauce until roughly puréed.
Add the broiled vegetables and pulse until combined (do not purée).
Thinly slice ½ small red cabbage and 8 radishes.
Chop ¼ cup cilantro.
Cut the limes into wedges.
Peel and dice the avocado.
In a large skillet, heat ½ tablespoon butter until it melts.
Add as many eggs as fit in the pan, cover and continue cooking over medium heat until the egg whites are cooked through.
Cook the remaining eggs in the same fashion.
To serve, place each tortilla on a plate.
Top with an egg, spicy tomato sauce, cabbage, radishes, cilantro, avocado, several squeezes of lime juice, and queso fresco crumbles.
Recipe inspired by: http://www.