Beef Pot Roast
Ingredients
3 lb chuck beef roast
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
2 tablespoons olive oil
2 cups beef broth
1 large sweet onion, sliced
3 cloves garlic, minced
6 medium carrots, peeled and cut in half
1 cup sliced mushrooms
1 tablespoon arrowroot powder or cornstarch
1 tablespoon cold water
Directions
In a small bowl combine the sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together. Rub seasoning mixture all over the roast.
Heat a large Dutch Oven over high and add the oil. Sear the roast on both sides until browned.
Pour the beef broth over the roast. Sprinkle minced garlic over the top and add the onions. Bring to a boil, cover, and lower heat to low.
Cook for 60 minutes, turn the roast over and add the carrots and mushrooms. Cover and cook for 2-3 hours more or until the meat is falling apart tender.
Remove the carrots and roast from the pot and place on a serving platter. Cover with foil and let rest while you thicken the gravy.
In a small bowl combine: arrowroot powder and cold water. Stir until mixed.
Bring the sauce in the pot to a boil and pour in the arrowroot powder mixture. Boil and stir until the sauce thickens. Turn down the heat to very low.
Slice the roast and serve with the carrots and hot gravy.
Swiss Chard and Mashed Rutabaga
You may use two Yukon gold or one large baking potato instead of the rutabaga in this recipe.
For the Swiss Chard
2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
For the rutabaga
1 medium rutabaga
Salt
1 clove garlic, peeled
2 cups low sodium chicken broth
1 tablespoon olive oil
Directions for the Swiss Chard
Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf. Cut the leaves into smaller pieces.
Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.
Heat for 3-5 minutes, stirring occasionally until the onions are tender.
Add the chard leaves and cook, covered, for 5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.
Add salt to taste and set aside.
Directions for the Rutabaga
Peel the rutabaga. Cut into ½ inch diced pieces. Place the rutabaga in a medium saucepan with a cover.
Add the chicken broth, garlic, and a little salt to taste. Bring to a boil and lower the heat to medium. Cover the pan and cook until very soft, about 45 minutes.
Drain the rutabaga over a bowl and reserve the broth for soup. Return the cooked rutabaga to pan and mash with a potato masher. Add the olive oil.
To finish the dish
Stir the mashed rutabaga or potato into the Swiss chard. Heat the mixture over low heat, cover the pan and let the mixture simmer for about 30 minutes until the chard is very tender. Serve with the pot roast.
My market had a sale on Florida mini peppers. I like stuffing large peppers, so I thought I would try something similar with all these mini peppers. After thinking about what ingredients I would use – I came up with Nachos. I replaced the chips with mini peppers and this recipe turned out to be so delicious. Give it a try. Coleslaw is a good side for this entre and here is the kink to my recipe.
Mini Pepper Nachos
Ingredients
15 mini peppers
1 lb lean ground beef
2 tablespoons taco seasoning, see recipe below
½ cup water
1 cup salsa
Half an onion, diced
Sliced pickled jalapenos to taste
15 Mini peppers
Cheese Sauce
1 cup Velveeta light cheese, cubed
½ cup shredded Mexican blend or Monterey Jack cheese
1/4 cup milk
Directions
Preheat the oven to 425 degrees F. Oil a13x9 inch baking dish.
Cut the mini peppers in half and remove the seeds. Place the halves in the baking dish.
Brown the meat in a medium skill. Add the taco seasoning and water. Simmer until the liquid evaporates. Spoon the beef into each pepper half. Place a spoonful of salsa on each pepper. Sprinkle the diced onion on top. Add slices of jalapeno to taste. Place the dish in the oven and bake for 30 minutes.
Make the cheese sauce: Place the cheeses and milk in a microwave-safe dish or measuring cup. Hear for two minutes. Stir. Return the mixture to the microwave for 30 seconds if the cheese is not melted or set aside for a few minutes and the cheese will finish melting. Stir well.
Remove the baking dish from the oven and pour the cheese sauce over the peppers and place the dish under the broiler. Broil for a few minutes, just until the top begins to brown. Watch carefully.
Taco Seasoning
Ingredients
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon sea salt
1/2 tablespoon black pepper
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Directions
Stir all ingredients together. Store in an airtight container.
Add 2 tablespoons taco seasoning and 1/2 cup water per pound of browned meat.
T-bone steaks have two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat and then finish it over high heat. Grass-fed beef cooks more quickly than grain-fed beef. Grass-fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
Wedge Salad
This retro salad is making a comeback.
4 servings
Ingredients
Blue Cheese Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar
Fold in 1/2 cup crumbled blue cheese. Season to taste with Kosher salt and freshly ground black pepper.
Salad
Cut 4 oz. thick bacon into 1″ thick pieces.
Cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes.
Transfer to a paper towel-lined plate.
Cut 1 small head of iceberg lettuce into 4 wedges; place on individual salad plates and spoon some of the dressing over the wedges.
Top each with some diced bacon, diced red onion, diced tomato and more crumbled blue cheese. Then sprinkle each with chopped chives.
Grilled T-Bone Steak With Onion Rings
For great tasting beef, start with a steak rub.
Rub Ingredients
2 teaspoons kosher salt, or to taste
2 teaspoons smoked paprika
1 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
3/4 teaspoon ground coriander
3/4 teaspoon ground turmeric
Steak
4 tablespoons butter
4 (16 ounces) t-bone steaks, at room temperature
Directions
Preheat an outdoor grill for high heat, and lightly oil the grates.
Stir the salt, paprika, black pepper, onion powder, garlic powder, brown sugar, cayenne pepper, coriander, and turmeric together in a small bowl.
Rub the steaks on all sides with the seasoning mixture.
Directions
Set up an outdoor grill for direct and indirect heat. Oil the grill grates.
Arrange steaks on the cooler side of the grill with tenderloins (the smaller medallions of meat) positioned farthest from the coals. Cook steaks, turning once (but always keeping tenderloin farthest from the coals), until an instant-read thermometer inserted into the coolest part of the strip (the larger section of meat) registers 115°F/46°C and the tenderloin registers 110°F/43°C for medium-rare, about 10 minutes total for grass-fed beef.
Transfer steaks to the hot side of the grill and cook, turning, until seared on both sides, about 2 minutes on each side for grass-fed beef.
An instant-read thermometer inserted into the center should read 125-130 degrees F. Place the steaks on a serving platter and top each with a tablespoon of butter.
Let rest 10 minutes, then serve.
Oven-Baked Onion Rings
4 servings
Ingredients
1 large yellow onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 eggs
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.
Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.
Work with one or two at a time, shaking off excess water then toss into a bag of flour mix.
Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until the onion rings are well coated with flour.
Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
Pan Seared Petite Ribeye Steaks
Servings 2
Ingredients
Steak
2 grass-fed, organic, petite ribeye steaks about ½ inch thick and 6-8 oz each
1 teaspoon Montreal steak seasoning
3 tablespoons unsalted butter
Mushroom Shallot Wine Sauce
1 large, finely chopped shallot
16 small button mushroom caps, stems removed
1 large garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley
Directions
Season the steaks on all sides with the steak seasoning.
Heat a heavy skillet on high heat until very hot.
Sear steaks 1 minute on each side.
Continue to sauté in the pan turning the heat down to medium for an additional 2 minutes per side.
Place the cooked steaks on a plate and cover with foil, so that they rest while the sauce is made.
Reduce the heat to medium-low in the skillet and add the garlic, shallot, mushroom caps and butter to the pan drippings. Sauté 4 minutes or until lightly browned. Add the wine, Worcestershire sauce, pepper and salt; cook over low heat about 3 minutes or until the sauce is reduced slightly. Remove the pan the from heat and stir in the parsley. Pour the mushroom mixture over the steaks and serve.
Parmesan Baked Cauliflower
Ingredients
1 head of cauliflower
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
2 egg whites
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
Cut the head of cauliflower into large florets. Place the florets in a large mixing bowl.
In a small bowl mix together the oil, garlic, salt, pepper and eggs. Gently toss with the florets.
Sprinkle Parmesan in with the florets and mix to coat.
Spread the florets on the prepared baking sheet in a single layer.
Bake about 30 minutes or until browned and tender, turning the florets over after 15 minutes. Serve with the steaks.
Stuffed Zucchini
2 servings
Ingredients
1 tablespoon olive oil, plus extra for drizzling
One large zucchini (10-12 oz)
4 oz lean ground beef
1 mini bell pepper, seeded and chopped fine
2 scallions (green onions) chopped fine
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
1 tablespoon tomato paste
½ cup shredded mozzarella cheese
Directions
Cut the zucchini in half. Remove most of the flesh with a serrated spoon. Do not go too deep or you will pierce the outer skin. Chop the zucchini flesh into small pieces.
Heat 1 tablespoon olive oil in a small skillet. Add the meat and brown it completely. Remove to a medium mixing bowl. Add the garlic, bell pepper, scallions and zucchini flesh to the skillet. Cook until very tender, about 10 minutes. Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
Add the vegetable mixture to the browned meat along with the remaining ingredients (tomato paste, Italian seasoning, salt, pepper and mozzarella). Stir well and spoon the mixture into the zucchini shells. Place the stuffed zucchini in an oiled baking dish. Drizzle the top with a little oil. (Can be made ahead to this point and refrigerated.)
Preheat the oven to 375 degrees F. Bake for 45 minutes, or until golden brown and crispy on top and the zucchini is tender.
Eggplant Parmigiana
First Stage
For each one pound of eggplant, you will need:
Salt
2 eggs, beaten with a few tablespoons of water
1 cup Italian style breadcrumbs
Directions
Preheat the oven to 400°F. Coat two large baking sheets with olive oil.
Peel the eggplant. Cut peeled eggplants crosswise or lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Lightly salt the eggplant slices.
Place the eggs and water in one shallow dish and the breadcrumbs in another.
Dip the eggplant slices into the egg mixture, then coat lightly with the breadcrumb mixture.
Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
This stage can be done ahead of time. The eggplant slices can be stored with foil between the slices in the refrigerator for a day or two or frozen until needed.
Second Stage
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 inch baking dish with olive oil cooking spray. Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8 ounces sliced mozzarella cheese
Breaded eggplant
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and place half of the cheese slices on top.
Add the remaining eggplant slices and top with the remaining sauce and cheese.
Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.
This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.
Stuffed Peppers
This recipe goes well with sautéed cabbage. See recipe below.
Ingredients
6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper
Directions
Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.
Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.
Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.
Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.
Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.
Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.
I used some foil to support them and keep them from falling out.
Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.
Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.
Sautéed Cabbage In Brown Butter
Ingredients
One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper
Directions
Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.
Thinly slice the remaining half of the cabbage.
Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.
Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.
Oven BBQ Pork Roast and Vegetables
Ingredients
1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets
Directions
Heat the oven to 325 F.
Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.
Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.
Pour the BBQ sauce over the pork.
Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.
Baste the pork roast with the barbecue sauce several times during the roasting time.
Let the roast rest for 10 to 15 minutes before slicing.
Homemade BBQ Sauce
Ingredients
2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.
Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.
This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.
Let the sauce cool before transferring to a storage container.
Oven Roasted Salmon and Broccoli
2 servings
Ingredients
1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced
Directions
Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.
Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.
Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.
Evenly distribute the jalapeno mixture over the salmon and broccoli.
Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad
Cucumbers In Tzatziki Sauce
Ingredients
1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.
Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.
Fold in the cucumber slices.
Cover and chill in the refrigerator before serving.
Artist Pete Rumney
It has been very cold the past few weeks in most of the country, including the south. Warm casseroles and spicy dishes can warm you up but you don’t have to turn to macaroni and cheese for that to happen. Combining healthy foods with lots of flavor can do it for you. Try these recipes for a start.
Escarole and Italian Sausage Casserole
I save the ends of the parmesan cheese in a bag in the freezer and use them to flavor soups and stews.
Serve with crusty Italian bread.
6 servings
Ingredients
1 pound escarole, approximately 2 heads
6 garlic cloves, crushed
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped onion
1 fennel bulb, cored and chopped
1 lb cheese and parsley Italian sausage (or regular Italian sausage), sliced into half-inch pieces
1/2 cup lower-sodium chicken broth
1 cup cooked cannellini beans
Parmesan cheese rind
Fresh black pepper
Directions
Remove the outer leaves of escarole if damaged or discolored. Cut off the stem ends, wash the leaves twice in abundant cold water and drain. Cut the leaves into two-inch lengths.
In a large Dutch Oven, sauté the garlic in 2 tablespoons of oil until golden but not brown. Add the escarole, salt and red pepper.
Cover and cook over moderate heat 10 minutes, stirring occasionally. Remove the escarole to a bowl and set aside.
Add the remaining oil, onion, fennel bulb and sausage to the pan; cook until the sausage is browned, stirring frequently.
Add the broth, Parmesan rind, escarole and beans.
Cover; bring to a boil, reduce the heat to a simmer and cook 5-10 minutes or until all the vegetables are tender, stirring occasionally.
Beef Burgundy
Like other stews, Beef Burgundy, tastes best when made ahead so the flavors have time to mingle. Serve with noodles, rice, mashed potatoes or cauliflower mash.
Roasted carrots make a nice side dish.
Ingredients
1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 inch cubes
Salt and black pepper
5 slices bacon, cut into thirds
2 tablespoons unsalted butter
1 large sweet onion, diced
2 large cloves garlic, minced
3 tablespoons flour or arrowroot powder
1 (750-ml) bottle good dry red wine
1 tablespoon tomato paste
1 teaspoon anchovy paste
1 lb mushrooms, trimmed and halved
1-2 cups beef broth
2 cloves garlic head, crushed
2 bay leaves
6 sprigs fresh thyme or 1 teaspoon dried
Directions
Heat the oven to 250 degrees F.
Heat a large Dutch oven. Add the bacon and cook over medium heat until the bacon is lightly browned on both sides.
Remove the bacon with a slotted spoon to a large plate. Break into smaller pieces.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Add the butter to the pan and melt.
In batches, in single layers, sear the beef in the hot pan for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes with a slotted spoon to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add onions the garlic to the pan and saute for 5 minutes.
Sprinkle the flour or arrowroot over the onions and stir until no dry flour remains. Whisk in the wine, tomato paste and anchovy paste until combined.
Add the bay leaves, mushrooms and thyme to the pan.
Add the beef and bacon and enough beef broth to come almost to the top of the beef.
Place the pan, uncovered, into the oven and cook until the meat is tender, 3 ½-4 hours, stirring occasionally and adding broth, if needed, to keep the meat half-submerged in liquid.
Season with additional salt and pepper, if needed. Stew can be made up to 3 days in advance.
Huevos Rancheros
Just a note here that this recipe is my version and not an authentic Mexican Huevos recipe.
For 2 servings
Ingredients
1 small yellow onion, chopped
1 garlic clove, minced
1 jalapeno pepper, chopped
1 tablespoon olive oil
1 1/2 cups jarred salsa
2 seeded and chopped plum tomatoes
1 cup jarred roasted red peppers, chopped
1 Chipotle pepper in adobo sauce, chopped
4 large eggs
1 cup shredded Monterey Jack or Mexican blend cheese
2 tortillas
1 teaspoon olive oil
Directions
Prepare the tortillas:
Heat the oven to 150° F. Place a pan large enough to fit the tortillas in the oven to heat.
Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.
One by one heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened and pockets of air bubble up inside of them.
Then, remove them to the pan in the oven to keep warm while you cook the sauce and the eggs.
Make the sauce:
Heat the oil in the same skillet and add the onion, garlic and jalapeno. Cook until tender. Add the salsa, tomatoes, chipotle and roasted red peppers.
Bring to a simmer, reduce heat to low, and let simmer for 10 minutes. Return the heat to medium, so that the sauce is bubbling slightly.
Crack 4 eggs into the sauce in the skillet, cover and cook for about 4 minutes until the egg are almost firm.
Uncover the pan and sprinkle each egg with 1/4 cup cheese. Cover the pan and cook for another minute to let the cheese melt and to finish cooking the eggs.
To serve:
Place a tortilla on a serving plate. With a large spoon place two eggs and half the sauce on top. Repeat with the second tortilla and eggs. Serve immediately.
