- dried chili - 2 pieces
- Yellow onions - 1 Piece
- canola oil - 2 items. spoons
- cloves of garlic - 3 pieces
- pepper jalapeno - 1 piece
- smoked chili peppers - 2 pieces
- canned tomatoes - 5 pieces
- Dried oregano - 1/2 teaspoons
- Ground Cumin - 1/2 Teaspoon
- freshly ground black pepper - 1/4 Teaspoon
- honey - 1 teaspoon
- lime juice - 1 st. a spoon
- large eggs - 8 pieces
- corn tortillas - 8 pieces
Preheat the oven to 230 degrees. Heat a large cast-iron frying pan over high heat. Add dried chilli peppers, cook for about 1 minute on each side. Remove from heat and put in a large bowl, pour 1 1/2 cups of boiling water. Leave to stand for 20 minutes. Add a teaspoon of oil in a frying pan. Add the onions, garlic and jalapenos. Fry about 8 minutes. Remove garlic if it starts to burn. Remove the peel from the garlic and place in a blender. Cut the jalapeño along in half, remove the seeds and add to the blender along with onions, smoked peppers, tomatoes, oregano, cumin, salt, pepper, honey, chili peppers and the liquid remaining from their soaking. Beat until smooth. In the same pan, heat the remaining 5 teaspoons of canola oil over high heat. Add the sauce, bring to a boil, reduce the heat and cook for about 2 minutes. Add the lime juice and remove the frying pan from the fire. Smash the eggs in a frying pan and put in the oven. Bake until the egg whites are ready, and the yolks remain liquid, about 5 minutes. Lay out 2 corn tortillas for every 4 plates. Put on each plate for eggs and sauce. If desired, serve scrambled eggs with cheese, cilantro and sour cream.
Servings: 4