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, chilli dishes, soups and pasta sauces. Some specialty food stores now stock 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 leftovers for future use.
6 Roma tomatoes
1 1/2 Tbsp (30 ml) sugar of choice
1 1/2 Tbsp (30 ml) cider vinegar
2 tsp (10 ml) minced chipotle chilli peppers in adobo sauce
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) black pepper
1 tsp (5 ml) Worcestershire sauce (optional)
3 tsp (15 ml) grapeseed or extra-virgin olive oil
2 cups (500 ml) sliced cremini mushrooms
1 red capsicum, 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 coriander
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 chilli 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 capsicum, 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 fork. Spread avocado mash over tortillas and top with eggs and warm tomato jam. Garnish with coriander and sour cream, if desired.
Each serving contains: 1682 kilojoules; 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
source: "Red Hot Chilli Peppers", alive Australia #20, Winter 2014
A nonalcoholic full-bodied red wine works well with this Mediterranean staple-with-a-difference. But if you’re looking to keep it light, simply fill a glass with ice, sparkling water, and equal parts fresh mint and lemon slices. It doesn’t need to be any more complicated than that.
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