This brilliant brunch grub relies on chipotles smoke dried jalapeño peppers – which give out a terrific smoky flavor that is warm, earthy and not too spicy. This Mexican staple will add depth and pungency to all stew-type dishes. You can find them at penzeys.com and other online suppliers of chiles.
Ingredients
- 4 dried chipotle peppers
- 4 thick slices sourdough bread
- lightly salted butter
- 2 tbsp olive oil
- 4 garlic cloves, sliced
- 4 green onions, cut into ¾-inch-long pieces
- 4 plum tomatoes, roughly chopped
- 6 duck eggs
- 1 tsp Maldon sea salt
- black pepper
- bunch of cilantro leaves, roughly chopped
- 4 heaped tbsp sour cream
How to Make It
- First, place the dried chipotles in a bowl, cover with boiling water and leave to soak for 15 minutes. Then drain, chop into rough chunks and set aside.
- Preheat the grill to high. Place the sourdough bread slices under the grill and toast well on both sides. Spread butter generously on the toasts and leave them somewhere warm.
- Heat up the olive oil in a large frying pan. Add the garlic and green onions and cook lightly on medium-high heat. When they begin to turn golden, add the chopped tomatoes and chipotles and cook for a further 1 to 2 minutes.
- Break the eggs into a bowl and beat lightly with a fork, adding the salt and some pepper. Pour the eggs into the frying pan and cook for 20 to 30 seconds, stirring constantly to create runny scrambled eggs.
- Put the toasts on serving plates, spoon the eggs on top and sprinkle over the cilantro. Serve immediately, with the sour cream on top or on the side.