Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado

I’ve decided I’m my most creative with food when there’s very little food in the house. Crazy or logical? Maybe it’s a little bit of both?

Anyways, for breakfast this morning, I wanted to do something different but quick and easy. We still have a jar of roasted red bell peppers in olive oil in the fridge, plenty of eggs and bacon, some veggies (carrots, zucchini, avocados and the ingredients for Brent’s cabbage slaw which I didn’t want to use), a few green apples, one peach from the quart I bought for just $2 at the King Street market on Wednesday, and a variety of condiments. Oh, and there was that crab meat too… but I’ll get to that when I put up the post about my lunch. 😉

OK–so, what’s a girl to do other than the traditional scrambled eggs and bacon we have almost every morning… Eggs over hard? YES. Roasted red bell pepper on the side? Sure! What about those yummy avocados… I can’t resist. To make them work harmoniously, I just threw in some spices.

Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado


  • 2 eggs
  • 1/2 teaspoon of ghee or the fat/oil of your choice
  • 1/2 – 1 roasted red bell pepper
  • 1/2 of an avocado, sliced
  • Ancho chili powder, chipotle chili powder, salt and pepper to taste
  1. Place the roasted bell pepper on a plate (or in your plastic container, like I did, if you’re planning to carry this to work). Sprinkle some ancho chili and chipotle chili powder over it. 
  2. Melt the ghee in your pan over medium-high, then crack your two eggs into it and fry those babies up! Within the first minute of them cooking, sprinkle some salt, pepper, ancho chili powder and chipotle chili powder over the eggs.
  3. Note: If you’re like me and you prefer sunny-side up with a fully cooked yolk, let the eggs fry for a couple minutes on medium-high, then turn the heat down to low, cover and let cook for about 10 minutes. 
  4. Once the eggs are done, simply add them to your plate or container.
  5. Top it off with the avocado and you’re all set to eat and enjoy or run off to work with a delicious breakfast in hand. 🙂

Puerco De Salsa Y Pimiento

OK–this isn’t a brand-spanking new recipe. It’s a variation of our Desayuno de Cinco de Mayo. But, it was so yummy, I couldn’t resist sharing.

Last night before bed, Brent and I laid out our plans for today. Dorks? Yes, and no. 😉 Today is a busy day. Brent has work, 9 a.m. to 6 p.m. Meanwhile, I need to get laundry done, return a couple of blouses that I bought in a rush and don’t fit right, write up (or, at least, draft) a whole bunch of these blog posts because we’ve been slacking lately, and pack us up for our visit his parents for the first time in their new home (we’ll leave immediately after he gets off work and stay overnight with them so we can celebrate Fathers’ Day and visit a farm near them tomorrow). Plus, I have plans to meet with one of my gal pals for a few hours this afternoon. Oh, and of course, there’s the daily stuff of cleaning dishes, giving our dog plenty of outside play time, and maybe–just maybe–if there’s time, I’ll mow the lawn.

So, last night, we agreed, we needed a hearty breakfast this morning and we were kind of tired of eggs. (Have I ever mentioned that we eat eggs almost daily? Yep, and we recently learned that too much of any one food product can actually cause your body to become allergic to it. Can you believe that?! So we really ought to mix things up more often, even if it’s only for our tastebuds’ sanity.) OK, what did we have other than eggs…?

First, we checked the fridge: Leftovers? Not really… there’s that awesome baked chicken we made the other night (recipe to come soon!) but I really want to save that for lunches. Besides, indian flavors just didn’t sound appealing. One banana… that’s not very hearty, and certainly not enough for two of us. Half an avocado… Some leftover coconut milk… “well, we could make coffee smoothies with that and the banana? But we just did that this morning.” “Yea, let’s having something more substantial.” Three bell peppers–one red, one yellow, and one orange. That could be promising. Three lemons and a partial lime… Onions… plenty of those. Salsa, mustard, coconut amines and a variety of other condiments. Hmmm.

Then, we checked the freezer: Ground beef… a whole leg of lamb… pork chops… chicken thighs… pork tenderloin slices (from his mom, “for sandwiches”). We have a winner! Brent’s idea: Cut the pork slices into strips and cook that up with the onion, one bell pepper, and some salsa. Top it off with the avocado. “It’ll be somewhat like that Cinco De Mayo breakfast.”
So, without adieu, here is! 

Puerco De Salsa Y Pimiento (Salsa and Bell Pepper Pork)


  • 1 yellow bell pepper
  • 1/2 medium onion
  • 4 “sandwich slices” of pork tenderloin (I should have weighed it, but my guess is that, in total, we had about 3/4 lb of pork tenderloin.)
  • 12-13 oz salsa (Nearly a full 16-oz jar; we like, and happen to have in the fridge, Nature’s Promise Chipotle Organic Salsa, but any salsa you prefer should do just fine.)
  • salt, pepper, and ancho chili powder to taste
  • approx.  1 tablespoon of bacon fat (or olive oil, coconut oil, or ghee)
  • 1/2 avocado (or a full one, if you prefer)

  1. Slice the bell pepper and onion. 
  2. Slice the pork tenderloin into strips, then cut each strip in half (or in thirds), so the pieces are not overwhelming.
  3. Sauté the bell pepper and onion in the bacon fat over medium heat.
  4. Once the onion is translucent, remove the bell pepper and onion from the pan and set aside.
  5. Use the same pan to cook up the pork. While it’s cooking (this should only take a couple minutes, depending on the size of your pieces, so keep a close eye on it), sprinkle a little salt, pepper and ancho chili powder over the pork.
  6. Once the pork is cooked, toss the bell pepper and onions back into the pan.
  7. Immediately add the salsa.
  8. Mix it all around and allow it to simmer for 5 minutes.
  9. Serve in bowls with avocado sliced or in chunks on top.
  10. Eat up!

The heat from the ancho chili was subtle. The creamy and cool avocado served as a nice foil for the smokey goodness of the chipotle salsa. Plus there’s a great underlying flavor of bacon throughout — courtesy of the yummy bacon fat and pork. 😉
We hope you enjoy this variation. We thought it was delicious! 

Desayuno de Cinco de Mayo

I finally have time to write this one out, nearly a week later… it’s not very timely, I know. Sorry about that.  Alas, life often gets in the way of having a life. :-p Anyways, this breakfast is so yummy (at least, Brent and I think so) and it certainly would be yummy any day, not just on the 5th of May. But, we came up with the idea for it, and made on Cinco de Mayo… so that’s what we’re calling it!

Desayuno de Cinco de Mayo


  • 2 teaspoons bacon fat
  • 1 small onion, sliced
  • 1 small jalapeño, sliced
  • 1 lb ground beef
  • 1 and 1/4 cup salsa
  • 1/2 teaspoon chipotle tabasco sauce (or more if you really like a good kick in the pants first thing in the morning! haha)
  • avocado, sliced (optional)
  1. Sauté the onions and jalapeño in the bacon fat until tender.
  2. Toss in the ground beef and, stirring constantly, cook until almost completely browned.
  3. Add the salsa and chipotle tabasco sauce.
  4. Simmer for 7-10 minutes to reduce and get all the flavors blended well.
  5. Serve with sliced avocado.

Sadly, we found that our avocados were not ripe yet… in fact, I tried to slice one and found that it was almost too hard to even cut open. However, this breakfast was super delicious without them! 
We hope you enjoy this festive, slightly smokey and spicy breakfast. 🙂