Huevo en Salsa de Chipotle [eggs in chipotle salsa]

Such a delicious way to prepare eggs! Perfect for breakfast, lunch, and dinner too! A crowd favorite in our host family.

Ingredients:

-15 eggs

-1 onion, sliced

-4 roma tomatoes

-25 tomatillos (the tomatillos here are about the size of a grape tomato. In the US they can be bigger, so if they are, use less).

-2 cloves of garlic

-8 chipotle peppers

-oil, for frying

-salt, to taste

-1 cube chicken or vegetable bullion

Directions:

1) Pull off the stems of the chipotle peppers.

2) In a shallow pan or comal, toast the tomatoes and tomatillos until blackened on all sides, about 10 minutes. Then, toast the garlic and chipotle peppers , using a spoon or spatula to continue moving them around so they don't burn. Warning: you WILL cough/choke. It's OK, promise. Once blackened, give the peppers a quick rinse.

3) In a blender or food processor, add the tomatoes, tomatillos, garlic, and chipotles with a little water to make it easier to blend. If they don't all fit at once, work in batches.

4) Pour the salsa into a large pot over medium-high heat. Add 1 cube of bullion.

5) In a frying pan, heat up 1/2" of oil and half of the onion slices. When it's hot, turn down to medium. Crack and whisk half the eggs in a bowl and pour them into the frying pan. When they're cooked enough to be flipped, flip. When your egg pancake is fully cooked, chop it up in pieces and add the pieces to the simmering salsa. Repeat with the second half of eggs and onion, and taste for salt.

Serve and enjoy with beans and warm tortillas :)