Catholic Recipe: Huevos de Chili

Also Called: Eggs-in-chili

This eggs-in-chili dish frequently was referred to in mission days a “Oxeyes,” presumably because of the fact the eggs seem to stare out of the dish.

One of the traditional foods eaten in the California Missions; a combination of Spanish/Mexican/Native American cultures.

This would be a dish to serve in honor of Junipero Serra.

DIRECTIONS

Wipe the chilies clean; split, remove stems, seed veins and seeds; place in a small kettle and cover with boiling water. Steam for 15 to 20 minutes. Remove the chilies from the water and rub through a colander, adding a little of the water in which the chilies were cooked (this aids in removing the pulp from the skins). You should have a rich red puree.

Heat the fat in a kettle, stir in the flour (or if you prefer, ¼ cup of toasted bread crumbs); stir just until the two are well blended, then add salt and garlic. Pour in the vinegar, stir and add the chili puree. Cook for 20 minutes.

Pour the sauce into a casserole, drop in eggs one at a time and allow to stand in a warm oven until the eggs are set. To garnish, sprinkle around edge with finely chopped ripe black olives and onion.