Article written by Colin Bossen
This is a classic Chiapanecan breakfast. It is rich and relatively easy
to make. The key ingredient is pepita, ground roasted pumpkin seeds.
Pepita is relatively hard to find in the U.S. so you can either make
your own or substitute pre-made Pipian sauce (I recommend Dona Maria
brand).
Huevos con Pipian
serves one
2 Corn Tortillas
2 Eggs
3 Tablespoons pepita (or 2 Tablespoons Dona Maria Pipian sauce)
1/2 Tablespoon Sea Salt (I recommended a Halen Mon, a smoked welsh sea salt)
3 to 4 stalks of cilantro, chopped
1 jalapeno or serrano pepper, seeded and chopped
1/2 cup vegetable broth (or 1/4 cube vegetable bullion plus 1/2 cup of water)
Vegetable oil
Salt to taste
Place the salt, cilantro and pepper (if using vegetable bullion place
it into the mortar as well) in a mortar and pound until they form a
paste. Add the pepita a tablespoon at a time and pound until all liquid
is absorbed and the paste has an even consistency. Next heat 1/2 a
Tablespoon of oil in a small sauce pan over low medium heat. Add the
paste and stir for a minute. Next gradually add the water or vegetable
broth, stirring as you do so. Once all the liquid is added leave to
simmer until ready to use, stirring occasionally so that pipian has
smooth silky texture.
Meanwhile fill a cast iron skillet with 1/4 inch of vegetable oil, heat
it to medium heat and fry the two tortillas. Make sure that you flip
them at least once so that both sides will get crispy. Fry the eggs to
your liking.
To assemble place the tortillas on a plate with an egg on top of each
tortilla. Cover the eggs and tortillas generously with the pipian sauce
and enjoy!
