Oaxaca-inspired Eggs

Above, just before covering.

Above, the final product!

When Carolyn and I were in Oaxaca (Mexico) about 12 years ago, we had breakfast at a restaurant that served an interesting dish that consisted, essentially, of a bowl of tomato sauce in which the cook had floated a couple of eggs. The eggs were very soft (runny) and combined with the tomato sauce. Yesterday, we had tortillas and cilantro on hand and inspiration hit me. This is very different recipe, but the tomato sauce is a mental reference to that dining experience. You can make this in an 8” skillet, but ideally use two 6” skillets. You can use tomato sauce, but pizza sauce is thicker and more flavorful.

8 oz. pizza sauce
4 eggs
4 pcs. – corn tortillas
Onion powder
Cumin powder
Chile pepper powder
Cayenne pepper powder
Salt
Black pepper
Queso Chihuahua (grated or shredded)
Fresh cilantro leaves, chopped

Divide the pizza sauce between the two skillets. Sprinkle with onion, cumin, and chile pepper. About 1/8 of a teaspoon of each. Then sprinkle a little bit of the cayenne pepper.

Turn on the heat to medium. When the sauce is hot (bubbling), add two eggs, carefully, so the yolks don’t break and turn the heat down to low (i.e. just above simmering). Quickly distribute about 1 tablespoon of cilantro leaves and about 3 tablespoons of cheese. Cover.

Place two microwave safe plates into the microwave. Add the four tortillas on top and cover with a piece of wax paper. Heat two minutes.

Place two tortillas on each plate and slide the contents of the skillets off on to each. Salt and pepper to taste.

Tortilla Soup

C and I really like the tortilla soup at Cosina Restaurant  in Chicago. This is my version. 12-15-12  -jb

2T – olive oil
1/2 cup – onion, thinly sliced and chopped
2 cloves – garlic, finely diced

32 oz. chicken stock
1 can (14.5 oz) – diced tomatoes
1 can (14.5 oz) – red beans, drained
1 cup – frozen or canned corn
1 carrot, thinly sliced & diced
½ t – cumin
1/2t – chili powder
1T – Vegeta
Juice of ½ of a lemon or lime

2 flour tortillas, cut into strips

1 – avocado, sliced
2T – mint leaves, chopped
2T – cilantro leaves
1 pc. – green onion, diced
2T – queso fresco, shredded

Sauté onions in the olive oil for 5 minutes. Add the garlic and continue to sauté for another 5 minutes, until soft. Combine with the chicken stock and the next 8 ingredients. Simmer for 30 minutes. Add the lemon juice and avocado.

Slice the tortillas into very thin strips. Arrange on a piece of aluminum foil and toast in toaster oven. Set aside. If you don’t have a toaster oven, you can heat the tortilla strips in a skillet until they are crispy.

Ladle soup into bowls and garnish with the remaining ingredients. Top with the sliced tortillas.

Lemon Pepper Pappardelle Pasta

Cheap, fast and good. A rare combination. Pappardelle is a fairly wide and thick pasta noodle. ~ jb 12-3-12

1 lb. pappardelle pasta, prepared per instructions on package
1 teaspoon freshly coarse grated black pepper
1/4 teaspoon salt
2 cans Tuna in oil (or drained tuna in water and add 2 T olive oil)
juice from one lemon
2 tablespoons of capers
1 tablespoon olive oil

Once the pasta is cooked and drained, add all the remaining ingredients, mix and serve in warmed bowls.

Note 1: Trader Joe’s sells a lemon and pepper pappardelle pasta that saves on having to have a lemon.

Note 2: The cherry tomatoes look great, but they didn’t seem to pair well with the tuna.