Fall-apart peppers and onions with a touch of jalapeno spice are simmered in beer and then topped with eggs and cheese before baking to runny yolk perfection.
So the.boy and I totally missed the part of the Parents Handbook that details what to do when both you and your spouse are projectile vomiting simultaneously AND your child is sleeping on your bed because she herself was vomiting a mere four hours earlier AND neither of you are in the bathroom or have any kind of vomit-catching device sitting next to you AND you can’t just leave your 9 month old in your bed by herself.
Yep. It’s a total parenting predicament doozy.
Also known as a no-win situation in which someone is going to vomit all over the floor.
I mean, statistically speaking there are just no other options.
Sorry for being so blunt, and on a FOOD BLOG of all places, but guys.
Hi, welcome to my Sunday night.
I have never been so thankful for a three day weekend. Like, never ever.
Thankfully, there were some bright spots in all of this.
Namely, these beer-baked eggs which we enjoyed back on Sunday morning when we were blissfully ignorant in our belief that I was turning a corner from alleged food poisoning and hadn’t yet realized that the plague (otherwise known as viral gastroenteritis) had befallen our entire household.
Those were glorious times.
To make these, you pretty much just braise onions and peppers in beer (!!!) and then plop some eggs right down on top of them and bake them to your desired runny (or not) egg yolk perfection.
So simple. So easy. So one-pot.
I’m all about it.
- 2 tbsp extra-virgin olive oil
- 1onion, thinly sliced
- ¾ teaspoon kosher salt
- ½ teaspoon ancho chile powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 red bell peppers, thinly sliced
- 1 jalapeno, seeds removed and sliced into thin rounds
- 1 (12 oz) bottle of beer
- 6 eggs
- 4 oz cheddar cheese, grated
- 6 corn tortillas, warmed according to package directions
- fleur de sel, for sprinkling
- Heat oven to 500F.
- In a large cast-iron skillet, heat the olive oil over medium heat. Add the onion, salt, chile powder, coriander, and cumin. Saute for 5 minutes, or until onion starts to brown. Stir in the bell peppers and jalapeno. Toss to combine. Pour in the beer and simmer for 15-20 minutes, or until reduced by half and veggie mix is soft and tender.
- Make six wells in the vegetable mixture. Crack an egg into each of the wells. Continue to cook for 2-3 minutes on the stove, or until eggs begin to set. Sprinkle with the grated cheese. Place pan in the oven and bake for another 3-5 minutes, or until yolks are set to desired degree of doneness.
- Serve with warmed tortillas and sprinkle with fleur de sel before eating.