Ingredients with Measurements:
- 2 large red bell peppers
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Baking sheet
- Large skillet
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Place bell peppers on a baking sheet and roast in preheated oven for 20 minutes, or until skin is charred and peppers are tender.
3. Remove peppers from oven and let cool. Once cool, peel off skin and discard. Cut peppers into thin strips and set aside.
4. Heat olive oil and butter in a large skillet over medium heat. Add garlic, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add bell pepper strips to skillet and cook for 3 minutes, stirring occasionally.
6. Crack eggs into a small bowl and whisk until combined.
7. Pour eggs into skillet and stir to combine with bell pepper mixture. Cook until eggs are set, about 5 minutes.
8. Sprinkle with cilantro and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 192
Fat: 13.5g
Carbohydrates: 7.2g
Protein: 9.3g
Substitutions for Ingredients:
- Bell peppers: Any color bell pepper can be used.
- Olive oil: Canola oil or vegetable oil can be used instead.
- Butter: Margarine or vegan butter can be used instead.
- Cilantro: Parsley or basil can be used instead.
Variations:
- Add 1/2 cup of shredded cheese to the egg mixture before cooking.
- Add 1/2 cup of cooked, diced potatoes to the egg mixture before cooking.
- Add 1/2 cup of cooked, diced chorizo to the egg mixture before cooking.
Tips and Tricks:
- To make the peppers easier to peel, place them in a paper bag after roasting.
- To make the eggs fluffier, add 1 tablespoon of milk to the egg mixture before cooking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Huevitos Chilenos with Roasted Peppers can be served in a large bowl with a side of warm tortillas.
Garnishes:
Garnish with additional chopped cilantro, diced avocado, or crumbled queso fresco.
Pairings:
This dish pairs well with a side of refried beans and warm tortillas.
Suggested Side Dishes:
Refried beans, warm tortillas, and a side salad.
Troubleshooting Advice:
- If the eggs are not cooking evenly, cover the skillet with a lid and cook for an additional 2 minutes.
- If the eggs are sticking to the skillet, add a tablespoon of butter or oil to the skillet before adding the eggs.
Food Safety Advice:
Eggs should be cooked until the whites and yolks are completely set.
Food History:
Huevitos Chilenos is a traditional Chilean dish that is typically served for breakfast.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, cumin, and oregano.
Serving Suggestions:
Huevitos Chilenos with Roasted Peppers can be served as a main dish for breakfast, lunch, or dinner.
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Region: Chilean