Recipe of the Week
Española eggs
Courtesy of
Jackie Clay

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Shortening to fry
1 medium onion, sliced
8 Anaheim, Big Jim, or Relleno peppers, green roasted
If you want fire for breakfast use one chiltipine or habañero, diced
3 eggs
1/2 cup cheddar cheese, grated
Dash salt & black pepper


Sauté the sliced onion, diced hot pepper, and green roasted chile in large frying pan.

When chile is browning on both sides and the onion is transparent, add the eggs, mixed thoroughly, holding the eggs around the peppers. Let eggs cook until you can gently turn over, dividing the batch, as needed to turn over. When all have been turned sprinkle the top with grated cheese and finish cooking.

When done, serve with warm flour tortillas for a great breakfast. I like mine with a dollop of salsa and sour cream.

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