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Mexican Breakfast Skillet

Equipment

  • High Speed Blender

Ingredients

  • Eggs
  • Adobo sauce or salsa
  • Caramelized onions
  • Cheese
  • Cilantro
  • Fresh sliced jalapeño
  • Bread or tortillas

Instructions 

  • Coat mini cast iron with the cooked adobo sauce.
  • Place quail eggs in cast iron.
  • Place caramelized onions and cheese.
  • Grind pepper over the egg yolks.
  • Cook on the stove top until eggs are cooked to your liking.
  • Garnish with fresh cilantro and slice raw jalapeño.
  • Serve with buttered and light toasted good quality bread or tortillas.  For amazing gluten free tortilla wraps check out my recipe here - they are amazingly good!

Notes

Ingredient notes and quantities:
Eggs- I used quail eggs but you can use regular chicken eggs or another kind of egg that you love or have access to.  Since the quail eggs are tiny I used 12 of them.  Approximately 3-4 quail eggs equal to 1 chicken egg. 
Adobo sauce- If you would like to make my homemade adobo sauce for this recipe I have instructions and ingredients below.  If you would like to take a short cut you could use pre-made adobo sauce or your favorite salsa.  Salsa verde would be very good with this.  I used about a cup of sauce to coat the bottom and the sides of my mini 7 inch cast iron pan for this skillet breakfast. 
Caramelized onions- 6 medium sized yellow onions.  Cut off the ends, remove the outer skin and slice into strips.  Separate the onion slices and put them in a skillet with about a tablespoon of butter.  You can add a little cane sugar if you would like to help along the caramelization process and make them a little sweeter.  The key to cooking good cartelized onions on the stove top is slow and low.  Start low-medium heat and stir occasionally so they don’t burn.  If you do this in the oven, they are a little more low maintenance and you can mix them around just once.  Again start with a lower temperature such as 250 degrees. 
Cheese- I used a vegan feta because it is a great dairy free option that resembles cotija which is my choice for this recipe if you will be using dairy.  Cotija cheese is soft and crumbly with a low-key mild, milky and salty taste. 
Cilantro- Fresh cilantro for taste and for garnish give this a nice flavor, freshness, and texture.  If you do not like the taste of cilantro omit this completely or swap it out for thinly cut green onion. 
Jalapeño- Like the cilantro, this is for flavor and garnish.  If you love spice, and fresh peppers, don’t miss out on this as it adds that little bit extra that is really special and enjoyable.  If you are not a fan of spicy peppers or fresh raw peppers omit this ingredient and enjoy without. 
Bread- Choosing a really yummy, good quality fresh baked bread makes all the difference if you are going to use something as a vehicle to eat this breakfast on.  Tortillas work awesome too. Ultimately, this breakfast is delicious by itself if you do not have bread or tortillas.  
-Pictured: 7.5 inch cast iron skillet.  This mini cast iron is like a “personal pan” breakfast skillet.
Homemade adobo sauce:
3-4 dried ancho chiles
1 (2 if you like it to be spicy) chipotle pepper in adobo sauce (canned)
1 small head of garlic 
1 medium onion
1 tblsp vegetable bouillon glaze- Better than Bouillon brand 
1/2 Tbsp cumin
1/5 Tbsp oregano
1.5 Tbsp apple cider vinegar
1 Tbsp tomato paste
Juice of 1 lime
1 Tbsp maple syrup or cane sugar
1.5 cups water
Adobo Instructions:
-Rehydrate the dried peppers in a bowl of water overnight.
-Chop and mince onions and garlic and then sauté until cooked and onions are beginning to become translucent. 
-Add the rehydrated peppers, chipotle pepper, garlic, onions, cumin, oregano, vinegar, lime juice, maple syrup, bouillon, tomato paste and water 
-Blend on high speed until smooth, approximately 30 seconds.
-Pour liquid into a pan and cook on medium high for 10 minutes, allowing liquid to simmer. 
-Ladle the cooked adobo sauce into mini cast iron so that it covers the bottom and and sides.
Caramelized Onions:
-Slice so that onion ends up in strips.
-Add butter.
-Optional addition of tbsp of sugar.
-Cook slow and low for about 40 minutes or until turned light brown and soft.
How to crack a quail egg:
Use quail egg scissors or:   Use a small serrated knife and carefully crack a clean line and then take off the top with your fingers.