Makes 4-5 cups of sauce that can be frozen and used on an individual basis.
- 1 Large Onion, Diced
- 8 oz. Package Mushrooms, Sliced or Chopped
- Olive Oil (I prefer Garlic Infused Oil, but regular VOO is fine.)
- Flake Salt
- 2 Poblano Peppers, Charred, Skinned, Seeded, & Diced
- 1 Basque Fryer Pepper, Charred, Skinned, Seeded, & Diced
- 1 tsp. Cumin
- 1/2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Chipotle
- 2# Roma Tomatoes, Skinned & Chopped
- 1/2 c. Water or Chicken Broth
- 6-8 eggs, if eating immediately
- Daiya Shredded Mozzarella Cheeze, if eating immediately
- In a heavy bottom skillet, heat approx 2 tbsp. of oil over Medium-High Heat until it begins to shimmer. Add Onion, Mushrooms, & Pinch of salt to oil and sweat down until water is released and vegetables begin to brown.
- Add diced peppers and all spices to pan and cook until spices release aromas, about 2 min.
- Add tomatoes and splash of water/broth. Simmer over Medium Heat, stirring occasionally, 15 -20 min, until the veggies soften. Add water/broth as necessary to maintain consistency.
- Season with additional salt & pepper to taste.
- If storing for future use, skip to Step 9.
- If using immediately, create wells in sauce with a large spoon, as many as fit in pan. Add one egg to each well, and season with salt and pepper.
- Cover and simmer over Medium heat until eggs reach desired doneness.
- Serve up sauce and eggs into a bowl, top with Shredded Mozzarella, and crusty bread or toast.
- Allow any remaining sauce to cool and store in a glass storage vessel
- Peppers can be substituted with Red or Green Bell Peppers, Anaheims, Guindilla Verdes, or any other type of mild/sweet pepper available. Add jalapeno, cayenne, serrano, etc to add additional kick to the sauce.
- Fresh Romas can be replaced with cans of crushed tomatoes, San Marzanos are preferred. Any sauce tomato can be used.