Not surprisingly, my first meal of 2014 was grilled, and not only was it grilled, it was breakfast.
I'm a cooked breakfast kind of guy, and not just on the weekends. While my typical weekday pre-work meal involves some kind of pork and eggs, it's fast and quick. It's good, it's filling, but it's not exciting.
Saturdays and Sundays afford me a little more time, and also the use of the grill. Add in some Mexican influence and breakfast is suddenly really exciting.
Adapted from Weber's Time To Grill
2 T extra virgin olive oil
2 T chopped shallot
1 green bell pepper, diced
1 T finely diced jalapeño slices (from can)
2 t minced garlic
1 bay leaf
salt and pepper
1 can petite-cut diced tomatoes
1/4 cup pitted, chopped green olives
2 T capers, drained
8 large eggs
2 T finely chopped cilantro leaves
1/4 cup crumbled cotija cheese
Prepare the grill for direct medium heat, about 350 F. Figure about one lit chimney of charcoal spread across the grill's charcoal grate.
Place a 12 inch cast iron pan directly over the lit coals. Add in the olive oil, followed by the shallot, green pepper, jalapeño, garlic, bay leaf, and finger pinches of salt and pepper.
Mix together and cook for about 5 minutes. Raise the lid only when stirring.
Once the pepper is soft, add in the tomatoes, olives, and capers. Cook another 5 minutes, stir periodically.
With the back of a wooden spoon, create small divots in the mixture. Crack the eggs into the "holes."
Lower the lid, and cook another 7-10 minutes until the eggs have set.
Remove from the grill (remove the bay leaf) and serve.
While this recipe originally called for tortillas, I prefer to scoop the egg mixture out of the pan and right on to my plate.
This may take a little longer than bacon and eggs, but it's well worth the wait. It's the weekend, and it's time for some exciting grilling. Even if that grilling is breakfast.