Yes, I am perfectly aware that it's the last Thursday of the month and no meatloaf. I haven't gone back on my word but I did leave it too late to test this month's recipe and when I did I was not happy with the results so... You get huevos rancheros instead which are a perfectly nice idea to steer your breakfast away from the ham and turkey galore. If you are desperate for meatloaf because you do not want spicy eggs then read again last month's recipe - It was a happy time that, I agree.
As you read this I am probably sitting on my parents' couch checking work emails and wishing I had kept 2 more days of my yearly holiday allowance to avoid having to be on call; but I didn't so instead I'm going to cheer myself up with one more mince pie and some huevos whilst dreaming of what Christmas will be like next year in the Caribbean heat surrounded by the big family rather than just us three... I think I will enjoy the peace and quiet for now. And the huevos. Yes, I will enjoy not having to fight with anyone over the last portion of huevos.
Hope you are enjoying the Holidays!
2 large eggs
2 corn tortillas OR a baguette sliced halfway and topped with refried beans (and mozzarella if you don't have Oaxaca cheese)
1 chipotle en adobo finely chopped
4 tomatoes finely chopped
1/2 green pepper finely chopped
1/2 onion finely chopped
1 garlic clove crushed
1tsp tomato pure
1tsp dry oregano
1tbsp extra virgin olive oil
Salt and pepper to taste
2 corn tortillas OR a baguette sliced halfway topped with refried beans (and mozzarella if you don't have Oaxaca cheese)
Heat the olive oil in a heavy-based skillet.
Add the onion, cumin and garlic and saute on a medium heat for 2 minutes.
Add the pepper and chipotle and cook for a further 3 minutes.
Add the tomatoes, tomato pure, a pinch of salt and oregano and bring to a quick boil.
Reduce the heat and simmer the sauce for 20 minutes over a low heat.
Make 2 holes in the sauce and crack the eggs into them.
Let the eggs cook to your taste.
Grill the tortillas for 3 minutes on each side or put the baguette topped with beans (also called a mollete) under the grill for 5 minutes or until the cheese is melted.
Remove from the heat, season with salt and pepper if required and serve on the tortillas or by the mollete.