Beer-Baked Eggs with Peppers and Onions

Name: Beer-Baked Eggs with Peppers and Onions
Yield: Serves 2 to 4
Cuisine: American
Ingredients: 1 large onion, sliced; 1 garlic clove, diced; 2 tbsp extra-virgin olive oil; 4 to 8 eggs; One 12-oz/350-ml bottle or can light-colored beer; 1 jalapeño, sliced into thin coins (seeds removed if you prefer it mild); 3 or 4 red bell peppers, sliced; ½ tsp cumin seeds; ½ tsp ground coriander; ½ tsp ground ancho chile; ¾ tsp kosher salt; 2 limes, quartered; 3 tbsp chopped fresh cilantro; Fleur de sel for sprinkling; 8 corn tortillas, best quality available

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

This is the quintessential California breakfast-by-the-beach dish. It should be eaten outside with a nice cold beer or some iced tea. You want to be nursing a hangover, or somehow sunning your legs while eating this. If a meal without meat is not complete to you, serve this dish with a side of sausages.

Ingredients

2 tbsp extra-virgin olive oil
1 large onion, sliced
1 garlic clove, diced

Americas
United States
West Los Angeles
Vegetarian
California
Breakfast

Method

Preheat your oven to 500°F/260°C.
In a large ovenproof sauté pan over medium-high heat, combine the olive oil, onion, garlic, salt, ancho chile, coriander, and cumin seeds. Sauté, stirring often, until dark brown, about 5 minutes. Add the bell peppers