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Make a Breakfast of Carne Adovada with Eggs

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“One of the glories of New Mexican cooking, carne adovada is meltingly tender pork marinated and braised in freshly ground red chile sauce,” write Cheryl Alters Jamison and Bill Jamison in “The Rancho de Chimayó Cookbook” (Lyons Press, $24.95). “Nothing makes a more thrilling start to the day in home kitchens, the dish usually would be made a night or two ahead for dinner, since it slow bakes for several hours and improves with a day or two’s age. Pairing it with creamy eggs creates a perfect match of soothing and rousing.”

Carne Adovada with Eggs

Carne Adovada with Eggs

Carne Adovada with Eggs

3/4-1 cup Carne Adovada, warmed (see related recipe here)
Canola or vegetable oil for frying
2 large eggs
Salt, to taste
Black, pepper, to taste

Pour a thick film of oil into a heavy medium skillet over medium heat.

Eggs are most often prepared sunnyside up for this dish. Crack the eggs into the skillet and sprinkle with salt and pepper to taste. Fry until the whites have set.

Quickly spoon carne adovada onto a plate in a lery about 1 inch thick. Top with eggs. Serve immediately.

Makes 1 serving.

From “The Rancho de Chimayó Cookbook” by Cheryl Alters Jamison and Bill Jamison

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