I have kind of lived all over the place. No doubt there are people that have much more literally lived all over the place, but my life has been divided into several very different cultural areas… American cultural and international cultural.
I was living in Jersey City, right across from the World Trade Center on 9/11 almost 20 years ago… I cannot believe it’s been that long! And I cannot believe how each day I become more and more an old woman 😂. Anywho, after the attack on the Trade Center, I decided I just needed a break from the New York area. I was in the middle of my undergraduate degree, taking community courses at night while working full time during the day.
When I was growing up, we occasionally went to visit my uncles who lived in Colorado, and it was always so much fun! So I decided, hell, let’s move to Colorado! Almost a year after 9/11, my boyfriend (now ex-husband) and I packed shipped off our belongings with a moving company and stuffed our cars with the remainder of our belongs, plus our two cats, and dog and started the long haul across the country. I ended up living out there for about 5 years before moving back to Chicago for my Masters degree.
So, Colorado had a pretty great cultural cuisine, if you looked for it. I don’t know what it’s like nowadays, so don’t ostracize me if it’s changed! When I lived there, the cuisine was kind of Tex-Mex but kind of not. Maybe more Mexican than Texan? There was a huge population of immigrants from Central and South America, and their impact on local cuisine was definitely notable… again, if you looked for it. Most places in Boulder were very vanilla. I mean, not surprisingly since most of the population was very vanilla too.
There were some great finds throughout Colorado that just offered amazing cuisine with flavors south-of-the-border. My favorite was always eggs covered in a green enchilada sauce with home fries. It just can’t be beat! And I have often cooked it up for breakfast, super simple with store bought enchilada sauce. But sometimes I just crave more vibrancy in flavor and make a homemade enchilada sauce.
Green enchilada sauce doesn’t normally call for tomatillos, but I just love tomatillos so much that I always add them to my green enchilada sauce! And, I prepare the sauce in a similar way I do with all my tomato sauces! Everything go on a baking sheet or in a Dutch oven and roasted in the oven for about half an hour. Then, I spoon everything into a blender and I have green enchilada sauce!
This time around, I opted for lower calorie, lower carb hash by making it out of cauliflower. And let me tell you, we honestly didn’t miss the potatoes! There is so much flavor in this hash between the cauliflower, peppers, onions, and chorizo! And the chorizo in the hash is the perfect accoutrement to the green enchilada sauce!
We didn’t have any tortillas to dip in the sauce, but I won’t judge if you heat or toast some up… that sauce is worth dipping into! And on top, I sprinkled some cotija cheese! Perfect!
Enjoy!
Green Enchilada Eggs with Cauliflower Chorizo Hash
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Mexican
- Cuisine: Breakfast, Dinner
Ingredients
Green Enchilada Eggs
3 tomatillos, peeled and cut in half
3 poblano peppers, cut in half and deseeded
1 jalapeño, cut in half and deseeded
1 cubanelle pepper (or an additional jalapeño), cut in half and deseeded
½ a large yellow onion, quartered
6 garlic cloves
handful cilantro
1 TB chili powder
½ TB cumin
1½ cups chicken broth
1 lime, juiced & zested
salt and pepper
2 to 3 eggs per person
Cauliflower Hash
8 oz chorizo, removed from casings
1 cauliflower, finely chopped
1 green pepper, finely chopped
½ a large yellow onion, chopped
6 green onions, chopped
4 garlic cloves, minced
1 TB olive oil
salt and pepper
To Serve
green onions, cut on the bias
cotija cheese, crumbled
warmed tortillas, for dipping and sopping up the sauce
Instructions
Make the Green Enchilada Eggs
Preheat the oven to 400°F. Place the tomatillos, poblano peppers, jalapeño, cubanelle, onion, and garlic cloves in a Dutch oven or ovenproof pot. Sprinkle with a large pinch of salt and pepper. Bake for 30 minutes. Scoop everything into a food processor or blender. Add the cilantro, chili powder, cumin, chicken broth, lime juice and zest, and another pinch of salt and pepper. Blend until smooth.
Cook the eggs in a large cast iron pan or frying pan. When done, remove from the heat and pour the enchilada sauce over them.
Make the Cauliflower Hash
While the vegetables are roasting in the oven, make the cauliflower hash. Heat a large frying pan over medium heat. Break up the chorizo sausage as you place it in the frying pan. Cook for about 5 minutes, further breaking up the sausage as it cooks. Remove from the pan and let drain on paper towels.
If needed, add a tablespoon of olive oil. Add the peppers, onions, and green onions and sprinkle lightly with salt. Cook for 5 to 8 minutes, or until just starting to soften. Add the cauliflower, stirring often, and cook until browned all over ~ 10 to 15 minutes. Add the garlic and cook until fragrant ~ about 30 seconds. Season to taste with salt and pepper. Return the chorizo to the pan and stir to combine. Turn the heat to low until ready to eat.
Serve
Dish the cauliflower hash onto plates. Serve the eggs with a scoop or two (or three!) of green enchilada sauce. If desired, garnish with green onions and crumbled cotija. Serve immediately.
Enjoy!
Keywords: green enchilada sauce, green enchilada eggs, huevos rancheros, green chili eggs, cauliflower hash, cauliflower chorizo hash, low carb hash
