Fresh organic eggs.
Veracruz sauce (1).
Sautéed potato slices (2).
Consorcio Serrano slices of ham.
For the Veracruz sauce:
Colored peppers – roasted and peeled.
Pickled güero chile.
Fry the garlic, the onion, and the peppers in the oil. Sauté by stirring/moving
constantly for 5 minutes, add the diced tomato, the chiles, and stew in a covered pan
over gentle heat for 20 more minutes. Add salt to taste.
Sautéed potato slices:
Fat from Consorcio Serrano Ham.
Place all the ingredients on an oven tray and bake at 150 ºC for 40 minutes. The potatoes have to be very soft but not as soft as mashed potatoes.
Place the sautéed potato slices and the Veracruz sauce at the bottom of a baking dish. Crack the eggs over the mixture of potatoes and sauce, add more sauce and slices of Consorcio Serrano ham and güero chiles.
Bake until the egg whites settle and the yolks are fluid but creamy. Finish off with slices of raw Consorcio Serrano ham.
Accompany with toasted tortillas and sauce. The best of Spain’s culinary traditions combined with customary Mexican cuisine for superb quality.