eggs done right, with a side of chipotle cream

its been a crazy week. work, marathon training, birthdays, oh my! but through it all i did manage to sneak in some tasty treats.  my favorite was an oven-baked tortilla i made for phil’s surprise 33rd birthday fiesta.  the only things that made it fiesta-like were the dips–fresh salsa, Rachel’s guacamole (thanks!!), the piñata and this egg dish.

i snagged this recipe from a tapas cookbook i have had for years.  nice pictures, weird recipes.  this recipe, once adapted for flavor factor, came out really nice–so nice, no leftovers.

2 cloves garlic
4 whole scallions, chopped
1 red pepper
1 green pepper
1lb sausage, i used a spicy italian but added cumin and paprika, if i had fresh chorizo i would have used that instead
1 teaspoon cumin 
1 teaspoon paprika 
6 oz potatoes, i used red, unpeeled, diced kind of small
7 large eggs
1/2 cup sour cream, heaping
salt and pepper to taste

Preheat oven to 375. Line a 9 by 13 baking dish with foil and brush with olive oil. saute sausage, with cumin and paprika, until brown. add diced peppers and scallion. cook for 10 minutes or until veggies are tender. remove from heat, stir in potatoes, and let cool.

beat eggs and sour cream together. stir in cooked vegetables, season with salt and pepper. pour mixture into baking dish. bake for 35 minutes. remove from oven and let cool. remove foil from pan, run a spatula along the bottom to peel off foil.  cut into 48-ish small squares.  i served with a chipotle sour cream.

chipotle sour cream
2 tablespoons chipotles in adobo sauce
1/2 cup sour cream

mix and enjoy!

so thanks to all who made this fiesta special! i think phil definitely felt the love and i was able to check “successful surprise party” off the bucket-list.  all in all, a good weekend.

all pictures in this post are courtesy of the lovely and talented Lene Gary.


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