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, Huevos Oaxaca.
Huevos Oaxaca
- makes 4 servings -
Adapted from Bon Appétit. Don't let "deep-frying" scare you off from this recipe. It's so worth it. I know it's probably the last thing you want to do in the morning, but you don't need a lot of oil to fry the tortillas here, since they're thin—and halved.
Ingredients
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
Procedure
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.
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.
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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2 Comments:
I have always found the titles of recipes funny. Like once I saw a recipe for 'Japanese Cheesecake' with absolutely no ingredient related to the orient even in an abstract way and the author of the recipe had no clue why it was called that either.
So when I saw this recipe and the title was 'Huevos Oaxaca' I thought - "Oh wow, a new deep South American dish from the Oaxaca region. I haven't seen that before." only to find out that really it was more like an oven top quiche with jalapeños. Sounds delicious but I was hoping for something specific to the Oaxaca region.
~Tablebread
http://tablebread.blogspot.com
TableBread at 11:11AM on 01/20/08
Sounds more like scrambled rather than quiche-y. Aren't migas authentic? They're scrambled with tortillas.
lemons at 11:56AM on 01/20/08