I might need to start this post of with admitting that I have actually never been to Mexico… But it is definitely a destination that is on my to-go list. Not only is the country one with a colourful culture, white beaches, the museum ‘Frida Kahlo’ that I desperately wanna see, a wonderful climate and so much more…but it also have one if the cuisines that are to die for. The closest I have been to Mexico was Miami, but oh boy, over there I got some almost authentic Mexican food that I have been craving ever since!
There is something about the combination of hot chill, soothing yoghurt and avocado, sweet corn, melty beans, lime aaaand fresh coriander (Oh yes I am one of the freaks who loves it). So obviously, for this recipe I have tried to combine all of these things that I love about Mexican food!
The dish is really simple and can easily be made with stuff from your pantry and a few basic veggies! It is great for both breakfast, brunch, lunch and even dinner. It is filing, can be made vegetarian (omit the chorizo) and it fills you up and keeps you warm in the winter cold.
I love the fact that you can prepare and serve it in the same pan/skillet. I think it is so inviting and very cozy to sit around the table and share food from the same ‘plate’. I used a large and deep skillet and you do need a large one because this portion is kinda huge. I also think it is wonderful as a leftover meal and you can even reheat it and crack an additional egg in – simple, easy and very filling!
So forget about the cold winter, heat a skillet, put on some exotic tunes and cook up a hot portion of Mexican summer love!
Mexican Brunch skillet with Sweet Potatoes, Chorizo, Aubergine and Runny Eggs
1 large aubergine
2-3 sweet potatoes
2 red onions
3-4 cloves of garlic
1 chorizo (80-100 g)
1 can (400 ml) organic chopped tomatoes
1-2 tbsp tomato paste
400 ml vegetable broth
1 tbsp red wine balsamic
2 tsp ground cumin
1/2 tsp cinnamon
A pinch of strong chill (or more)
4-6 organic eggs
1-2 ripe avocados
Goats cheese or creme fraiche
Fresh herbs eg. parsley or coriander.
Chop chorizo, onions and garlic and saut © in a large skillet for a couple of minutes. Rinse sweet potatoes and aubergine and cut these into smaller dices. Add them to the pan and saut © for additional 5 minutes. Add the broth, chopped tomatoes and all of the remaining ingredients. Put on a lid and let it simmer for 10-15 minutes – until the potatoes are almost tender.
Then crack in all of the eggs – put on the lid again for about five minutes until the eggs have set but the yolks are still runny.
Serve the dish in the skillet and top it with fresh herbs, avocado slices, lime and goats cheese.