I had a really hard time deciding what to name this dish. How could I describe what I had made, and at the same time tell you in just a name how awesomely delicious it is? You know those dishes you eat, and you have to stop yourself from eating the whole pan, because it’s amazing? Those dishes you eat for dinner, and when you wake up the next morning you had to eat it again for breakfast because you’re still thinking about it?
Does that ever happen to you, or is it just me!?
I started off with a hankering for Mexican food, Chile Rellenos, to be exact. I’m admittedly on a bit of a pepper kick right now. I wanted to figure out how to make Chile Rellenos myself, and make a clean version. For research I did an internet search, and found a ton of recipes that look absolutely delicious, but don’t really fit in my whole foods lifestyle.
Bah. That always happens.
Basically, Chile Rellenos is a pepper stuffed with cheese and meat, breaded with corn, then deep fried and somehow an egg is involved. Sounds awesome right? Three of those I can’t do on a regular basis. However, I’m pretty sure I want Chile Rellenos on a regular basis!
I took all the recipes, then I did what I normally do and identified all the basic ingredients that I CAN have and used those as a foundation for this dish. Since the chilies here are not battered or fried I figured calling this a Chile Verde Brunch is more fitting.
THIS dish. Oh, this dish.
I’m struggling to find the words to describe how happy I am with THIS dish. My taste buds are singing. This is comfort food in a Lodge skillet. There aren’t any ingredients that will leave you feeling bloated or angry with yourself that you ate this. The only thing I feel guilty about is that my husband was on a business trip, so he didn’t get any. (Sorry Justin!)
While you’re shopping around for ingredients check your labels for chemicals and added sugar. Especially on canned peppers or other vegetables you’re going to add. I found this clean salsa verde at Costco. But I’ve seen many other brands that have added sugar.
I hope hope hope you love this dish as much as I do. I’m already
craving another plate.
- 1 Tbsp olive oil, or ghee
- ½ onion, minced
- 1 garlic clove, pressed
- 3 Anaheim peppers, large, chopped, seeds removed
- 1 jalapeno pepper, chopped, seeds removed (optional)
- ½ C broth
- 1 C Salsa Verde
- 5-6 eggs
- Warm oil in a 9" skillet. Add onions, and cook until they start to turn brown on the edges.
- Press garlic and stir into onions. Continue to cook for a minute until garlic becomes fragrant.
- Stir in peppers. Omit jalapeno for a mild dish. Cook peppers for a few minutes. Add salt and pepper to season.
- Stir in broth and salsa verde. Turn heat down so liquids are simmering.
- Make an indentation with a spoon and crack an egg into the indentation. Crack remaining eggs into the liquid.
- Cover the skillet with a lid and allow to cook for 5 minutes for a soft yolk.
- Note: Cooking times here will really vary depending on the type of pan you use, and how deep the liquid is in the pan. Jiggle the pan and watch the white of the eggs. If egg whites jiggle cook for a few more minutes.