If I had things my way, I’d eat brunch for every meal. Whether it’s eggs benedict, a bagel smothered in cream cheese with nova lox, fried chicken and waffles (with hot syrup), loaded omelets, crispy bacon or a simple everything bagel with sliced tomatoes, I delight in the flavors of brunch. What’s not to love?
At least once a week, I wake up to the scents of peppery, thick bacon frying up in our cast iron skillet. And if I’m lucky, I usually have a freshly brewed cup of coffee with my name on it, too. Recently, my husband came across this delicious egg and chorizo recipe on Brunch at Bobby’s and we just had to try it out at home. I mean… chorizo, eggs, yummy sauce… we are Texans after all! The eggs and chorizo were superb but this recipe won my heart with the most amazing sauce I’ve ever tasted. In fact, we made a big batch of it and ate it throughout the week on eggs, steak and chicken. My favorite was over runny eggs with fresh avocado slices and cilantro on top.
Tomato-Red Chile Sauce:
* 1/2 Spanish yellow onion, chopped
* 4 cloves garlic, finely chopped
* 1 jalapeno, coarsely chopped
* 1 cup dry red wine
* 2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained
* 1/2 cup water
* 2 tablespoons ancho chile powder
* 2 tablespoons chipotle in adobo puree
* 2 tablespoons pasilla chile powder
* 2 tablespoons honey
* Salt and freshly ground black pepper
* Juice of 1 fresh lime
Instructions: Add the chopped onion and garlic to a hot pan with bacon fat or sausage drippings. Deglaze the pan with the wine and reduce. Next, add the tomatoes, water, spices and honey, stirring until the sauce has thickened. Season the sauce with salt and pepper to taste then stir in the lime juice just before removing from the heat.