Breakfast Chackewe, Native American

4
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In


"Blue-corn porridge dates back centuries as a nourishing New Mexican meal, and remains particularly popular today in the Pueblos, where it is most often a breakfast dish you can put on some red chili stew but im not going to here but showing how you would put it , if you did"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (544 g)
  • Calories 417.1
  • Total Fat - 16.1 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 224.1 mg
  • Sodium - 1339.2 mg
  • Total Carbohydrate - 49.3 g
  • Dietary Fiber - 4.9 g
  • Sugars - 1.7 g
  • Protein - 20 g
  • Calcium - 305.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

In large saucepan,bring water to boil over high heat.

Step 2

Pour in cornmeal slowly, stirring with a whisk as you go.

Step 3

When cornmeal is incorporated, add salt and turn heat down until just an occasional bubble breaks around edge of mixture.

Step 4

Stir regularly until thickened into cream-of-wheat-type porridge, 10 to 15 minutes.

Step 5

Cover porridge to keep warm while you prepare eggs.

Step 6

Pour thin film of oil into large skillet and warm over medium heat.

Step 7

Crack eggs into skillet, side by side.

Step 8

Salt and generously pepper eggs immediately.

Step 9

Fry eggs for 1 minute, then using a spatula, gently turn over each egg, keeping yolk unbroken. Cook about 1 minute more or until whites are just cooked through and yolks are still a bit runny.

Step 10

Spoon chackewe into 4 large, shallow bowls.

Step 11

Ladle about ½ cup carne adovada(red chili stew) if used over center of each bowl, then top each with an egg.

Step 12

Garnish with a scattering of cheese and tomatoes and serve right away.

Tips & Variations


No special items needed.

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