What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).

　　

Ingredients

2 teaspoons vegetable oil

　　3 corn tortillas

　　3 extra-large eggs

　　1/8 teaspoon puréed canned chipotles in adobo sauce

　　1/4 cup Pico de Gallo (page 290)

　　1/4 cup grated Cotija cheese or sharp Cheddar cheese (1 ounce)

　　

Step 1

Preheat the oven to 200°F.

　　

Step 2

Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds. Add the tortillas, one at a time, and cook for 30 seconds per side. Remove the tortillas to a very large piece of aluminum foil, wrap them tightly, and place them in the oven to keep hot while you cook the eggs.

　　

Step 3

Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunnyside up or over easy). See page 74.

　　

Step 4

Unwrap the tortillas and arrange them flat on a serving plate. Rub the chipotle purée on the tortillas. Top the tortillas with the eggs. Spoon the pico de gallo over the top and sprinkle with the Cotija. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.