Eggs Simmered in Tomato Sauce

This is a Tex Mex version.  I do the Italian thing and use my favorite bottled marinara sauce and Parmesan cheese.  With the Tex Mex version, go with warmed tortillas.  The Italian way...the best Italian bread you can find. Makes 4 servings.

Ingredients

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1 cup chopped onion $

3 poblano peppers, chopped

2 tablespoons extra virgin olive oil $

1 tablespoon butter $

1 teaspoon ground cumin

1 teaspoon smoked paprika

3 garlic cloves, minced

1 (28-oz.) can crushed tomatoes $

2 teaspoons kosher salt $

1 teaspoon red wine vinegar

6 large eggs $

1/2 cup crumbled feta cheese or queso fresco $

2 tablespoons chopped fresh cilantro $

Preparation

Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.

Egg and Avocado Breakfast Sandwich

Want something different for your brunch buffet?  Then here it is baby...

Photo by Alex Alau

INGREDIENTS

HOT SAUCE

• 1 red bell pepper
• ¼ medium mango, cut into pieces
• 2 tablespoons light brown sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• ½ teaspoon cayenne pepper
• Kosher salt

SANDWICH

• 9 large eggs
• ¼ cup whole milk
• ¼ cup (½ stick) unsalted butter
• ¾ cup grated extra sharp cheddar
• Kosher salt and freshly ground black pepper
• 6 kaiser rolls, split, lightly toasted
• 1 avocado, sliced
• 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

PREPARATION

View Step-by-Step Directions

HOT SAUCE

• Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
• Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
• DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.

SANDWICH

• Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

• NUTRITIONAL INFORMATION

  Calories (kcal) 500 Fat (g) 27 Saturated Fat (g) 11 Cholesterol (mg) 315 Carbohydrates (g) 44 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 20 Sodium (mg) 550

Bacon and Egg Pie

Oh my...This would be terrific for any brunch but with all of the fat, great to soak any extra toddy left in your system after New Year's Eve... Serves 12

Photo by Penny de los Santos

INGREDIENTS

½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tbsp. heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2. Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.