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Egg Tacos with Chipotle Tomato Jam

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    Egg Tacos with Chipotle Tomato Jam

    Chipotle peppers are smoked, dried red jalapenos. In cans they are packed with a tomato sauce called adobo and make a wonderful smoky addition to salsas, chilis, soups, and pasta sauces. Most supermarkets now carry chipotle peppers in adobo sauce. If you really want to bring the heat, up the amount of chipotle used in the tomato jam by 1 tsp (5 mL). A little goes a long way, so freeze extras for future use.

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    6 Roma (plum) tomatoes
    2 Tbsp (30 mL) sugar of choice
    2 Tbsp (30 mL) cider vinegar
    2 tsp (10 mL) minced chipotle chili peppers in adobo sauce
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) black pepper
    1 tsp (5 mL) Worcestershire sauce (optional)
    1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
    2 cups (500 mL) sliced crimini mushrooms
    1 red bell pepper, chopped
    8 large free-range eggs
    1 ripe avocado, diced
    1/2 tsp (2 mL) cumin
    8 organic corn tortillas, preferably warmed
    1/3 cup (80 mL) roughly chopped cilantro
    1/3 cup (80 mL) low-fat sour cream (optional)

    Using sharp knife, slice a shallow X into the bottom of each tomato. Fill medium-sized saucepan about halfway with water and bring to a boil. Drop tomatoes into boiling water for about 30 seconds and remove with slotted spoon. When cool enough to handle, peel back skin from tomatoes starting at points created by the X, slice in half, scoop out seeds and finely chop.

    Mix together tomatoes and sugar in medium-sized saucepan. Let stand for 10 minutes. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring often. Stir in cider vinegar, chipotle chili peppers, 1/4 tsp (1 mL) salt, 1/4 tsp (1 mL) black pepper, and Worcestershire sauce, if using. Simmer until thickened, about 10 minutes.

    Heat oil in large skillet over medium heat. Add mushrooms and red pepper, and cook until vegetables have softened, about 3 minutes. In medium-sized bowl, lightly beat eggs and stir in remaining salt and pepper.

    Add egg mixture to skillet and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat.

    Place avocado and cumin in medium bowl and mash with a fork. Spread avocado mash over tortillas and top with eggs and warm tomato jam. Garnish with cilantro and sour cream, if desired.

    Serves 4.

    Each serving contains: 402 calories; 18 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat); 37 g total carbohydrates (12 g sugars, 8 g fibre); 508 mg sodium

    from "Red Hot Chili Peppers", alive #365, March 2013

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    Egg Tacos with Chipotle Tomato Jam

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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.