This Huevos Veracruz dish is the first time that I have cooked breakfast on the Weber. It is Queens Birthday weekend here in New Zealand and long weekends are a perfect reason to have a cooked home made brunch.
Prior to seeing this pop up on Another Pint Please I would have been oblivious to this was an actual dish, let alone try to make it myself.
I had never made this dish before so this is it, raw and uncut – I didn’t go out of my way to find the exact ingredients that Mike used in his recipe so I’m not even entirely sure that this is truly Huevos Veracruz any more, but hey, it came out great and tasted delicious.
Sarah is upset that I wasn’t going to cook this again this morning.
Long weekends are made for brunch
Even though it was 5°C outside the sky was blue and the crisp air was pleasant enough to get the 18″ One Touch Silver out and fire up some coals to heat up a cast iron pan to fill the air with frying bacon. I’m not sure if Huevos Veracruz has bacon in it normally, but my version yesterday did.
Fry the bacon until just before it crisps before removing. Add the fresh vegetables and cook for a few minutes with the lid on, then add the bacon back and cook further until bacon has crisped and the capsicum has softened.
Add the tomatoes and stir together well, cover the lid and let cook for 5 minutes.
Now, make wells in the mixture and crack the eggs right in there, cover and cook for 5-7 minutes until the eggs cook right through.
Garnish with coriander and scoop onto plates and enjoy with a cup of coffee, you’ve deserved it – that was quite an effort.
Cheers to Another Pint Please for the inspiration for this long weekends brunch.
Grilled Huevos Veracruz made with what fresh ingredients that I had available in my kitchen grilled over fire on a Weber grill.
- 2 tablespoons cooking oil
- 6 slices rindless eye bacon, cut into 1 cm strips
- 1 shallot, diced
- 1 green capsicum, diced
- 1 fresh NZ green chilli, sliced
- 1 bay leaf
- 2 cloves garlic, crushed
- Salt & pepper, pinched
- 1 400g can crushed tomatoes
- 4 size 8 eggs, free range preferable
- 2 tablespoons coriander, chopped
- Prepare grill for high heat direct cooking
- heat oil in cast iron pan, fry bacon until it just about crisps and remove from pan. Add shallot, capsicum, chilli, bay leaf, garlic, salt and pepper and cook for 3-4 minutes with lid on. Only remove lid while stirring. Add bacon and continue to cook further 1 minute.
- Once capsicum has softened and bacon crisped add tomatoes, stir, cover and cook for 5 minutes.
- Create 4 wells in the tomato mixture with whatever you are using to stir, crack an egg into each, cover and cook for another 5-7 minutes until eggs have cooked. Remove bay leaf, garnish with coriander and scoop onto plates. Enjoy your long weekend.