Chile de Huevo en Chile Colorado (Chile Colorado w/ Eggs) #ThrowbackThursday

This recipe for Chile de Huevo (en Chile Colorado) might look familiar to longtime readers of La Cocina de Leslie. It was one of the first recipes I ever posted on this blog. That was six years ago and it's one of those recipes that kind of got lost in the shuffle and hasn't really gotten the love I think it deserves. Because it's Throwback Thursday, and  because Chile de Huevo was one of my favorite breakfasts growing up, I thought it would be fun to share this recipe again.

Chile de Huevo (eggs in chile sauce) was a dish that both Gramm and Pappy (my grandparents) often made for breakfast. It was one of those easy, no-fuss meals that didn't require anything more than scrambled eggs and leftover enchilada sauce. Pappy liked to add nopales (cooked cactus paddles) to his Chile de Huevo, but back then I was not a big fan of nopales at all. Thank goodness times have changed because now I can't imagine having this dish without the nopales. They really do help to bring this dish together.


Chile de Huevo is still one of my favorite dishes to make either for breakfast, lunch, and/or dinner. The only change I've made is that I make my own Salsa de Chile Colorado (chile colorado sauce) with dried ancho and pasilla chiles. But the canned stuff works great too. For a complete meal I like to serve this dish with Classic Quesadillas - they're great for dipping in the sauce - but you can serve these Chile Colorado Eggs with corn, flour, or even whole wheat tortillas.
 

Chile de Huevo en Salsa de Chile Colorado 
(Eggs in Chile Colorado Sauce) 

Ingredients:

• 2 dried ancho chiles, seeds and stems removed 
• 2 dried pasilla chiles, seeds and stems removed
• 3 cups water 
• 1 clove garlic
• 6 to 8 large eggs
• 1/4 cup milk
• 2 tablespoons vegetable or canola oil 
• 1 cup cooked nopales (cactus paddles), diced 

Directions:
In a medium saucepan bring dried pasilla chiles to a boil in the 3 cups of water. Cover saucepan and remove from heat. Set aside and let cool slightly. Puree the chiles, the water they were cooked, and the clove of garlic in a blender until smooth; season with salt.

In a medium bowl whisk together the eggs and milk. Heat oil in a large nonstick skillet over medium-high heat. Add the eggs and scramble until fully cooked. Pour in the chile puree and stir in the cooked nopales. Season with salt. Reduce heat to low; cover and  let simmer for 8 to 10 minutes. Serve with Classic Quesadillas or warm tortillas. Enjoy!


Looking for more egg recipes with a Mexican twist? Here are a few you might like...

• Breakfast Enchiladas
• Ejotes con Huevo (Green Bean Scramble)
• Huevos Ahogados con Rajas (Eggs in Tomato Salsa w/ Roasted Poblano Pepper Strips)

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