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.
Yield: 3 servings
Ingredients
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
Instructions
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.