My sister lives in beautiful Santa Cruz a block from the Pacific Ocean. We spent most of our time outdoors, bbq-ing, hiking and walking on the beach. She has a lovely backyard with a large fire pit because it is quite chilly there even in the summer, but it's a lovely ambiance with the trailing fairy lights and fire pit blazing by her homegrown San Marzano tomatoes.
We took a roadtrip to San Francisco as well as Big Sur, which was simply stunning. We went during the afternoon on a sunny day, and actually climbed above the marine layer (clouds) and took stunning photographs of the Pacific.
We were also lucky enough to go to San Diego, where the warmth embraced us and coaxed us into the deep ocean for a swim. And of course we ate absolutely delicious Mexican food. One of the dishes that inspired me the most was chilaquiles, which is scrambled eggs with fried tortillas and tomatillo sauce -- I loved the combination of the creamy eggs with the tart tomatillo sauce. It is really the perfect brunch dish that we first tasted at The Cottage, La Jolla in San Diego, and I highly recommend the place because they served it with a side of their freshly baked scones, which is perfect because you get savory and sweet.
So to bring some sunshine into Sweden, I'm going to make this for brunch next weekend!
Chilaquiles
Serves 2
1 tbs olive oil
1 small red onion, chopped
1 small tomato, chopped
4 eggs, beaten
1/4 cup cheddar or queso fresco
1/2 cup tomatillo sauce
1 cup tortilla chips, crushed
Yogurt or sour cream as garnish
Fresh coriander/cilantro as garnish
Refried beans (optional)
1. In a well-seasoned cast iron pan, heat oil and sautee the onion until soft. Add the tomatoes, eggs, salt and pepper on low heat and stir until it's gently scrambled. Add the tomatillo sauce to warm through. Turn off heat and add the tortilla chips and cheese. Garnish with yogurt or sour cream and fresh cilantro. If you want to make this a meal, add some refried beans on the side! Enjoy!
No comments:
Post a Comment