Did you just roll your eyes because I'm talking about quinoa again? You did, didn't you? I can't help it. It's pretty much my food crush. But listen! I have good reasons! I mean, besides the fact that it's delicious and so good for your body (which should really be enough), it's also so amazingly versatile! You can use it in breakfast, lunch, dinner, dessert, whatever, and you can make it taste a million different ways with just a few ingredients. So really you should probably get used to hearing about it, 'cause I've only given you like 4 recipes so far, which means I have at least 999,996 more to go. So. ;-)
Oh, but also, I should tell you why I'm calling this "mock" mole sauce. It's because I've been told that a good, authentic mole takes hours to make. I'm not sure if that's true or not, but I'm not pretending to be some awesome little Mexican grandmother who has slaved over her stove top all day long. I just think this tastes an awful lot like many of the mole sauces I've tasted. But it is actually pretty quick and easy to make, so I'm calling it "mock mole" out of respect. Taste it and see what you think.
Ingredients:
2 cups pre-cooked quinoa
1 small jar chopped green chiles
1 medium onion, diced
1 clove garlic, minced
coconut oil for coating pan
1 teaspoon garlic paste
4-6 eggs
3 white onions, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 anaheim peppers, stems and seeds removed
1 can chipotle peppers in adobo sauce (these are quite spicy, so feel free to use less than the whole can or substitute mild green chiles or something along those lines if you don't like the heat)
1 teaspoon chili powder
1 teaspoon unsweetened cocoa powder
2 cups chicken stock
1 lime, juiced and zested (always smart to zest first)
Instructions:
1. Start by preparing the mole sauce. Raise oven rack to highest position and preheat oven to broil. Put quartered onions, tomatoes, whole garlic cloves and anaheim peppers on sheet pan and spray with olive oil or coconut oil. Broil until all vegetables are bubbly and tomatoes begin to blacken, stirring at least once. (Watch closely as this process happens fairly quickly, but don't be afraid of some black edges. That means flavor.)
2. When nicely charred, remove veggies from oven and allow to cool for 5-10 minutes.
3. While these veggies are cooling, in an oven-safe skillet (cast iron would work perfectly), begin caramelizing chopped onions in coconut-oil coated pan over medium heat.
4. Dump broiled veggies into blender or food processor. Add chipotle peppers in adobo sauce and blend until smooth. Transfer mixture to a sauce pan. Add chili powder, cocoa powder and chicken stock and cook over medium heat for about 20 minutes, stirring occasionally.
5.When onions are nice and brown, add minced garlic and green chiles and cook until fragrant. (This smells so crazy, I kind of just wanna eat it with a spoon. But please don't do that.)
6. Preheat oven to 350 degrees.
7. Add cooked quinoa and garlic paste to onion mixture and stir until all ingredients are well-combined. Spread quinoa mixture evenly over the bottom of the pan, then make a "well" in the quinoa for each egg. Carefully break one egg into each well and sprinkle each with salt and pepper. Bake in 350 degree oven for 15-20 minutes or until eggs are set but yolks are still runny.
8. Add lime zest and lime juice to sauce and stir to combine flavors. Salt and pepper to taste.
9. Serve by plating each egg with a nice bed of quinoa. Drizzle mock mole sauce generously over the top and crumble over some queso fresco. Yum!