This dish is really just three things – tortillas, fried eggs and salsa; anything else is an adornment. It’s my favourite breakfast and one of my all-time favourite Mexican dishes. So much so, that we often have it for dinner at home when we want something easy.
The charred peppers and the chipotles give the salsa an irresistible smokiness and it’s spicy enough to brush off any cobwebs for those stumbling across it in their pyjamas.
Turn the grill up as high as it will go – on this occasion, char is your friend.
Toss the peppers and onions in oil and put on tray close to the grill to scorch. Turn peppers every few minutes so they char all over (in total this will take about 20 minutes). Remove both from oven.
While you are letting the peppers cool, put a frying pan on the highest heat possible to warm up, with a good slug of oil.
While the pan heats up, remove the stalks and seeds from the peppers and add the charred skins and onions to a blender, along with the chipotles, garlic, coriander seeds, vinegar, sugar and oregano. Blend for 1 minute. Add salt to taste.
Source : theguardian
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