Baked Eggs with Cuban Sofrito
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 corn tortillas
4 organic eggs
1/2 cup sofrito
1 avocado, pitted and sliced
1 bunch cilantro, washed and stemmed
fine grain sea salt
ancho chile powder to taste
For the Sofrito:
4 plum tomatoes
1/2 of one onion, sliced
2 garlic cloves
1 jalapeno pepper, stem removed
1 tablespoon fresh cilantro
1/8 teaspoon pinch fine grain sea salt (or salt to taste)
pinch of ground cumin
Instructions:
Makes 4
Make the sofrito:
Pre heat oven to broil. Line too small jelly roll pans with parchment paper or tin foil.
Place the tomatoes and jalapeno on one baking sheet and broil for about 5-7 minutes. Using tongs, flip the tomatoes and jalapeno over and broil for another 5-7 minutes, until the skins are charred, and tomatoes are split. Remove from oven and let cool until they are ready to handle by hand.
Turn the oven temperature down to 400°. Lightly coat the tin foil lined jelly roll pan with olive oil, place onion and garlic on, bake for about 15-20 minutes, until onion edges are charred, and garlic is soft. Remove from oven and let cool slightly.
Peel and core the tomatoes and place in food processor. Cut the jalapeno in 3 pieces and place one piece in processor (remove seeds if you don’t want it as spicy). Peel the garlic and place in the food processor with the onions. Pulse in the cilantro, salt, and cumin. Process until pureed. Refrigerate in an air tight container until ready to use (can be refrigerated for up to 2 weeks)
Make the eggs:
Pre heat the oven to 350°.
Gently place tortillas inside the ramekins (I threw my tortillas in the microwave to soften them so they wouldn’t crack or break). Crack an egg into each tortilla-lined ramekin and sprinkle with a pinch of salt. Place the ramekins on a baking sheet and place in the oven. Bake until whites of eggs are set, about 15-20 minutes (rotating halfway through). Remove from oven and top with a healthy amount of sofrito, sliced avocado, cilantro, salt and a sprinkle of ancho chile powder.
From dollyandoatmeal.com