Eggs with Steak and Onions
Huevos con Bistec y CebollasIn Durango, a state in northwestern Mexico, steak is highly regarded, and Durango-style steaks, served with eggs, is a dish that's perfect for brunch or hearty breakfasts. The spicy sauce and onions that tops the eggs and steak is an eye opener just about any morning! These steaks are very thinly sliced, as Mexican meats often are, so ask a butcher to slice them for you. This dish is usually served with eggs "sunny-side up," but you can make them to your preference.
Ingrediënten
Makes 4 servings
- 3 medium tomatoes peeled and quartered
- 2 canned chipotle chiles en adobo coarsely chopped
- 3 tablespoons vegetable oil
- 1 large white onion thinly sliced
- 4 4- to 5-ounce thinly sliced sirloin steaks, 1⁄4-inch thick, trimmed of all fat
- Salt and freshly ground pepper to taste
- 4 large eggs
Instructies
- Put the tomatoes and chiles in a blender and blend to a course purée.
- Reserve in the blender.
- Heat 1 tablespoon of the oil in a heavy skillet over medium heat and cook the onions, stirring, until they start to brown, about 4 minutes.
- Transfer the onions to a bowl.
- Preheat the oven to 200°.
- Cook the steaks in the same hot skillet, 1 to 2 minutes per side.
- Season with salt and pepper.
- Put the steaks on a platter.
- Add the reserved tomato purée to the same hot skillet, and cook, scraping up any browned bits from the pan, until bubbling and hot, about 3 minutes.
- Stir in the onions to coat with the sauce.
- Season to taste with salt.
- Pile the onions on the steaks and keep warm in the oven.
- Heat the remaining oil in a clean nonstick skillet over medium heat.
- Break the eggs into the hot oil and fry until the whites are set and the yolks still soft, or to desired doneness.
- Season with salt.
- Divide the eggs, steaks and onions among 4 serving plates.
Notes / Tips / Wine Advice:
Serve at once.
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