Sunday Brunch: Huevos Oaxaca
I haven't made this one in a while, but it still remains one of my favorites for a quick Sunday brunch or breakfast. It's relatively quick and easy, and if you take the time to pan-fry the tortillas as specified, it's a showstopper for family or guests. After the jump,
Ingredients
yield: 4 servings
- Corn oil, for deep-frying)
- 6 corn tortillas, halved
- 12 eggs
- 4 green onions, sliced
- 2 jalapeños, very thinly sliced
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 4 ounces feta cheese, crumbled
- Salt and pepper, to taste
- 2 tablespoons corn oil
- Fresh cilantro sprigs
Procedures
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1
Heat the corn oil in a large, heavy saucepan to 375°F. (Be careful to maintain oil temperature at 375°F.) Add tortilla halves to oil; fry, turning occasionally, until golden-brown and crisp, about 2 minutes. Drain tortillas on paper towels.
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2
In a large mixing bowl, beat together the eggs, green onions, jalapeños, bell pepper, cilantro, cumin, and half the feta. Crumble in 4 tortilla halves. Season with salt and pepper. Let stand 5 minutes.
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3
Heat 2 tablespoons corn oil in large, heavy skillet on medium heat. Add egg mixture; cook until just set, stirring frequently, about 3 minutes. Divide evenly among four plates. Scatter remaining feta over eggs. Stand 2 tortilla halves in each serving; garnish with cilantro sprigs.
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