Green Chile Eggs

Name: Green Chile Eggs
Yield: serves 2
Ingredients: Olive oil spray; 1 medium sweet potato or yam, diced; 1 1/2 cups meat-substitute crumbles; 2/3 cup mild green chile sauce, or to taste; 1/2 red bell pepper, cored, seeded, and diced; 1/2 green bell pepper, cored, seeded, and diced; 3 to 5 mushrooms, sliced; 1/4 head cauliflower, cut into bite-size florets (about 2 cups); 6 large eggs; 1/8 teaspoon sea salt

December 9, 2011

Although the edges will puff and brown appealingly, the center of this dish may remain moist because of the amount of green chile sauce used. Green chile sauce is not salsa (although salsa could easily be substituted here). I’ve been pleased to see more companies offering jarred or canned versions that seem to be making their way out of the Southwest and into the rest of the country The amount of green chile sauce you use determines the heat level of your meal. Add another spice dimension with fresh or roasted green chiles, seeded and chopped. Although this is a vegetarian recipe that calls for meat-substitute crumbles (find these in your grocer’s freezer), you could easily add sausage, ground beef, pork, or turkey without changing anything else—likely not even the cooking time. Add chopped Canadian bacon and call it “green eggs and ham”! Consider whisking in 1/4 cup milk with the eggs for a slightly more quichelike effect.

Recipe notes

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