POLLO PICANTE CON HUEVOS
Inspired by chicken calle ocho by loof. http://www.food.com/recipe/chicken-calle-ocho-367240 Also inspired by a sleepless night and various mind-altering chemicals (mostly caffeine).
Provided by Glitchy
Categories One Dish Meal
Time 50m
Yield 1 meal with leftovers, 1 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
- Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
- Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
- Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
- Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
- Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
- Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).
Nutrition Facts : Calories 663.7, Fat 24.4, SaturatedFat 6.8, Cholesterol 375.5, Sodium 1758.5, Carbohydrate 62.3, Fiber 7.7, Sugar 11.2, Protein 47.4
SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)
This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner
Provided by Chef Sarita in Aust
Categories Beans
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
- Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
- Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
- Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
- To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.
Nutrition Facts : Calories 459.3, Fat 12.9, SaturatedFat 3.7, Cholesterol 372, Sodium 473.4, Carbohydrate 59.6, Fiber 11.1, Sugar 2, Protein 25.6
ARROZ CON HUEVOS (RICE WITH EGGS)
Eggs are healthful, economical sources of protein and a host of other nutrients including all the B vitamins, zinc, selenium and vision-protecting lutein. This was adapted from the National Egg Board & found in the Miami Herald. I plan to cook brown rice ahead of time & reheat 1 cup portions in the microwave with microwave with the onion, garlic & salt then proceed with the recipe.
Provided by Busters friend
Categories Healthy
Time 18m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine rice, onion, garlic, salt and 1 cup water. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered 10 minutes.
- Meanwhile, bring 2 to 3 inches water to a boil in a deep skillet.
- When rice is done, stir in bell pepper, salsa and tomato. Set aside, covered.
- Break cold eggs, one at a time, into a custard cup or saucer. Holding dish close to water's surface, slip eggs, one by one, into boiling water. Adjust heat to maintain a simmer. Cook until whites are set and yolks begin to thicken but are not hard, about 5 minutes.
- With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any ragged edges, if desired.
- To serve, divide rice mixture between 2 plates and top each with a poached egg. Sprinkle with cheese and serve immediately.
Nutrition Facts : Calories 307, Fat 8.8, SaturatedFat 3.3, Cholesterol 218.6, Sodium 608.2, Carbohydrate 44.3, Fiber 3.6, Sugar 4.8, Protein 13.2
MIGAS CON HUEVOS
SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
- Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
- Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
- Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
- Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
- Remove eggs and drain the oil off.
- To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.
Nutrition Facts : Calories 1745.7, Fat 65.4, SaturatedFat 13.8, Cholesterol 237.9, Sodium 3533.6, Carbohydrate 237.7, Fiber 12.7, Sugar 23.7, Protein 49.2
MIGAS CON HUEVO
Someone very very kind at Zaar helped me find this (correctly spelled!!) recipe! I am so greatful. My grandmother made this when I was growing up all the time. I can't wait to make this for my kids. Its awesome!
Provided by HOTTOPOT
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tear tortillas in small pieces.
- Fry in skillet in hot oil until crisp.
- Add onion to hot oil just before tortillas are done.
- Drain excess oil.
- Beat eggs in bowl.
- Add eggs, salt and tomato sauce to pan and scramble.
- I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!
Nutrition Facts : Calories 103.3, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 134.4, Carbohydrate 6.6, Fiber 0.9, Sugar 1, Protein 7.1
PENNE POLLO (CHICKEN PASTA)
Rich Italian Dish
Provided by danny1hayes
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a frying pan or saucepan cook the chicken until almost cooked
- Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
- Add 1 tsp of Pesto
NOPALITOS CON HUEVOS - EGGS AND CACTUS
A recipe by Toni Turner, executive director of The University of Texas Law School Foundation in Austin, a cooking historian who specializes in the foods of the Anglo pioneers and Native Americans of the 1850s. As posted in Texas Highways.
Provided by Molly53
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon and remove to drain.
- Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic.
- When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
- Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.
CHICHARRON CON HUEVO (EGGS WITH PORK RIND)
Make and share this Chicharron Con Huevo (Eggs With Pork Rind) recipe from Food.com.
Provided by Mexi-Rosie
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in hot cooking oil until it is light brown.
- Add the crumbled chorizo and stir fry till chorizo is cooked.
- Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
- simmering until the pork rind is soft.
- Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.
Nutrition Facts : Calories 176.1, Fat 14.1, SaturatedFat 4.2, Cholesterol 224.7, Sodium 257, Carbohydrate 1.7, Fiber 0.1, Sugar 0.8, Protein 10
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