Tag Archives: skillet

Gordo’s Spicy Mexican Eggs

Had a blinding night out at some friends’ dinner party on Friday.

That’s why I found myself on the couch in my nightgown watching Gordon Ramsay’s cooking show late Saturday morning.

No celebrity chef panders to hungry Americans quite like Gordo. And as he adroitly whipped up an eggy Mexican feast onscreen, I was hit with a bolt of inspiration. I launched myself off the sofa and into the kitchen, flinging open the cupboard doors for a quick inventory of supplies, before cracking on with a cheesy Ramsay-influenced breakfast.

Ingredients

Ingredients close

With all my ingredients assembled, I preheated my oven to 350°F (180°C), tied on my apron, and got to cookin’.

Step 1: Brush an oven-proof skillet (or in this case, a cast iron shallow casserole) and sprinkle with salt and pepper

Step 1: Brush an oven-proof skillet (or in this case, a cast iron shallow casserole) with olive oil, then sprinkle with salt and pepper

Step 2: Line the dish with corn tortillas, cutting them in half to cover the sides, letting them hang over the edge a little bit.

Step 2: Line the dish with corn tortillas, cutting them in half to cover the sides, letting them hang over the edge a little bit.

Step 3: Sautee 1 diced red onion, 1 sliced green pepper, and 2 sliced garlic cloves until golden, about 6 minutes.

Step 3: In a fry pan, sauté 1 diced red onion, 1 sliced chili, and 2 sliced garlic cloves until golden, about 6 minutes.

Step 4: Throw in a pinch of cumin seeds, let cook for 2 minutes. Then add 1 can of chopped tomatoes, and let simmer for 5 minutes.

Step 4: Throw in a pinch of cumin seeds, let cook for 2 minutes. Then add 1 can of chopped tomatoes, and let simmer for 5 minutes.

Step 6: Stir in one can of drained and rinsed black beans.

Step 5: Stir in one can of drained and rinsed black beans until the mixture is heated through, about 2 minutes.

Step 7: Pour the warm mixture over the tortillas.

Step 6: Pour the warm mixture over the tortillas.

Step 8: Make 4 little wells in the mixture, then crack 4 eggs into the wells.

Step 7: Make 4 little wells in the mixture, then crack 4 eggs into the wells.

Step 9: Sprinkle with cheese. Lots and lots of cheese. Make it rain with cheese!

Step 8: Sprinkle with red pepper flakes and cheddar cheese. Lots and lots of cheese. Make it rain with cheese!

Step 10: Pop in the oven for 10 minutes, or until the cheese is nice and bubbly.

Step 9: Pop in the oven for 10 minutes, or until the cheese is nice and bubbly.

While the eggs baked, I used the window of opportunity to whip up a jug of Bloody Marys. There’s only one vodka you’ll ever want to use, and that’s Bakon. It’s infused with the essence of crispy peppered bacon slices, and it adds a delicious smokey flavor to your Mary.

Bakon Bloody

Bloody Mary

A final stir before the oven timer goes off, and out comes this sexy beast…

Presentation

I’m talking about the baked eggs of course!

A sprinkle of cilantro (coriander to you Brits)… and ¡Ay, caramba!

It’s chow time.

Finished Product

Step 8 Scoop and Eat

Cover

Plated

Plated Spicy Eggs

A couple scoops of these huevos picante brought me back from the brink, and gave me the strength to resume my post – on the couch, reading a freshly imported magazine from home.

Reading

If you want to give it a try, here’s your grocery list:

(Hindsight is 20/20: If I could do it again, I’d top with a scoop of sriracha guacamole).

spicy mexican eggs ingredients list

East London

East London might as well be Narnia. It seems so far off and inaccessible, yet I’m always hearing how very trendy it is and yearning to be transported to this magical land of hipsters where everything cool seems to happen.

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So this Saturday I donned my hipster uniform (rolled-up jorts and low top Jack Purcells) and journeyed east in search of off-beat Cockney fun. I arrived in Hackney somewhat dazed and daunted; so many strange characters swarmed around me – a woman in a bikini eating chicken out of a box as she hurried down the sidewalk, a stylish dude in a sassy full-length Grover shag fur coat, and strollers – lots of lots of strollers. Apparently, I’d been beamed into a hidden hipster breeding ground where young Londoners come to hatch their brood.

I squeezed past the buggies and highchairs in Lardo for brunch. Industrial chic Italian food in the urban hotspot Arthaus building. The baked egg skillet was scorched in a glittering dome oven and served hot enough to incinerate the roof of my mouth. The bloody marys were delicious but – holy, salt! – garnished with your yearly recommended sodium intake. To be fair, the cured meats and pizzas looked amazing and I certainly finished every bite of my breakfast; appetite sated, we headed off to lovely Dalston.

Lardo

Lardo

Lardo

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Baked Eggs | cannellini beans, spinach & feta

Baked Eggs | cannellini beans, spinach & feta

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And by lovely, I mean a graffitied gravel lot – and site of the Barbican-commissioned “Dalston House” installation by Leandro Erlich. Exploring themes of architecture, urbanism, and perception, the interactive exhibition gives visitors a tactile experience and optical illusion using a specially designed Victorian terraced house facade. Have a look:

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Barb

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Barb7Very cool.

As we retreated back west, we passed through Camden on a pilgrimage for a word-of-mouth Japanese restaurant recomendation. Asakusa in Mornington Crescent is a relatively underground favorite for authentic sushi – despite its dingy outer appearance, it was jam-packed with reservations inside. Faded Tokyo kitsch cheers the otherwise passe dining room, and a matronly bespectacled woman calls out orders and “Hai!” from behind a counter covered in little cat figurines and stacks of Japanese newspapers.

Asakusa

Meneki-neko (beckoning cats)

Meneki-neko (beckoning cats)

Accomplished - and very busy - sushi chef

Accomplished – and very busy – sushi chef

Japanese pickles

Japanese pickles

A fine bottle of junmai sake

A fine bottle of junmai sake

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It was a looooong wait for the sushi, but we had been warned. When it finally came, the delay was entirely forgiven because it was superb – fresh as could be, it dissolved on the tongue. The tempura and chicken katsu that followed were further triumphs. Dessert just put the whole meal into the top percentile of Japanese dining.

Yellowtail sashimi

Yellowtail sashimi

Katsu chicken

Katsu chicken

Mochi | Green tea ice cream

Mochi | Green tea ice cream

Red bean mochi

Red bean mochi

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This was a prolonged and drowsy dinner, which we waited for and lingered over for three hours – but with plenty of sake at hand, we hardly minded.

As I drifted down the underground tunnels, through the wardrobe so to speak, I was so gratified by my cross-city trip. I was a little woozy, but glad to be home – safe from the sad, traitorous Mr. Tumnus’ of London. Thankful as I was for the adventure, I had left him behind half-heartedly – knowing he was too weak and helpless from being sucked into the evil, frightening depths of Narnia. Life isn’t too far from a fairytale sometimes.