Take a look at the pic below — see that bowl of green goodness in the center?
That’s the Homemade Jalapeno Sauce and it’s the key to this breakfast platter. Everything else in that pic is negotiable…but not the Jalapeno Sauce!
How to Make Eggs with Jalapeno Sauce
I’ve been making this breakfast the past few weekends and it’s always a bit different.
This week it was:
Roasted Potatoes coated with Chile Powder
Crispy, cheesy corn tortillas with tomato slices
And of course, the Homemade Jalapeno Sauce.
That bowl of green zip is the key. It’s a delicious, fiery sauce that will make your breakfast sing.
Here’s how to make it…
You’ll need a half pound of fresh jalapenos, that’s usually about five medium-sized jalapenos.
And yes, five jalapenos will give your sauce some heat! But the acidity of the vinegar will temper the heat, so don’t worry about it being overwhelming. Heat difference between Serranos and Jalapenos.
Start by sweating 1/4 onion and a single garlic clove in some oil over medium heat.
Once the onion is browning you can add:
1 teaspoon Mexican oregano What is Mexican oregano?
1/4 teaspoon cumin (optional)
freshly cracked black pepper
Let these aromatics heat up for a couple minutes and then add the remaining ingredients:
the rinsed, de-stemmed jalapenos
1/4 cup white vinegar
1/4 cup water
1/4 teaspoon salt
Bring this up to temp over medium heat and let it simmer for a couple minutes.
Then add it all to a blender along with:
6-8 cilantro sprigs
the juice of 1 lime
Give it a whirl and say hello to your Homemade Jalapeno Sauce!
It’s got a vibrant, delicious flavor along with some zipppp from the jalapenos.
As mentioned, once you’ve got this Jalapeno Sauce on hand then everything else on this breakfast platter is negotiable, so feel free to get creative with the fixings.
For this batch I roasted a cubed potato in the oven after coating it with oil and chile powder. The potatoes take about 30-40 minutes in the oven, so if you want some roasted papas it’s always best to start them first.
I also made some crispy, cheesy corn tortillas for this batch.
Simply add 4 corn tortillas to a dry skillet over medium heat. Add some cheese to half of the tortilla. I also added thinly sliced tomato to each of them.
Once the tortillas are warm you can fold them in half and cook each side until they are getting crispy.
Dipping these cheesy, crispy delights in the Jalapeno Sauce is a real treat, so please try to make these if you have corn tortillas on hand! And feel free to load them up as you see fit, with refried beans being another good option.
I also scrambled 6 eggs in plain ol’ butter and cooked some bacon in the oven for this batch.
Once the eggs are done it’s time to serve everything up!
You’ll have enough for 2-3 people as written in the recipe box below.
But you’ll have loads of the Jalapeno Sauce! So if you decide to double the other fixings you’ll still have plenty of Jalapeno Sauce for 4-6 people.
Okay, I hope you try out this Jalapeno Breakfast at some point. It’s perfect for weekend mornings and it will bring all sorts of smiles to your kitchen. Enjoy!!
Egg Breakfast with Homemade Jalapeno Sauce
- 6 eggs
- 4-6 bacon strips
- 1 potato
- 4-6 corn tortillas
- 1 plum tomato
- cheese (I used Jack)
- olive oil
For the Jalapeno Sauce:
- 1/2 lb. fresh jalapenos (I used 5 medium-sized jalapenos)
- 1/4 onion
- 1 garlic clove
- 1/4 cup white vinegar
- 1/4 cup water
- juice of 1 lime
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 6-8 cilantro sprigs
- 1/4 teaspoon salt
- freshly cracked black pepper
- Give the jalapenos a good rinse and de-stem them. I usually cut them in half too. It's always best to use caution when handling hot chiles, so be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute the roughly chopped 1/4 onion and a whole, peeled garlic clove in a glug of oil over medium heat. Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 1/4 cup white vinegar, 1/4 cup water, and 1/4 teaspoon salt. Bring to a simmer and then add everything to a blender along with the juice of 1 lime and 6-8 cilantro sprigs. Combine well.
- To make the roasted potatoes, start by rinsing and cubing a single potato. Add the cubed potato to a mixing bowl and toss with: a glug of olive oil, freshly cracked black pepper, a generous pinch of salt (up to 1/2 teaspoon), and 1-2 teaspoons chile powder (optional). Mix well and then form a single layer of the potatoes on a baking sheet (I use parchment paper to prevent sticking). Bake them in the oven (400F) for 30-40 minutes or until you need them. I usually give them a stir about halfway through the baking period.
- Since I'm using the oven for the potatoes I usually plop the bacon in the oven too. It will need around 20 minutes to cook. I usually let the potatoes cook for 20 minutes, then put the bacon in the oven and set the timer for 20 minutes. Tip: you can use the same baking sheet to cook the bacon, just put another piece of parchment to the side and add the bacon strips.
- For the crispy, cheesy tortillas, add 4 corn tortillas to a dry skillet over medium heat. Add cheese to half of each of the tortillas. I also added thinly sliced tomato and a crack of black pepper. Once the tortillas are warm you can fold them in half and cook each side until crispy and forming light brown spots.
- For the eggs, I simply cooked 6 whisked eggs in a knob of butter over mediumish heat along with a generous pinch of salt. Sometimes I will saute some finely chopped onion and jalapeno before adding the whisked eggs, but for this batch I used just the eggs.
- Once the eggs are done it's time to serve it up! Feel free to add everything to a platter and let your peeps serve themselves. Be sure to put the Homemade Jalapeno Sauce in the center!
- Store leftover Jalapeno Sauce in the fridge where it will keep for up to a month.