Breakfast Chackewe, Native American
November 24, 2015
"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"
- 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
In large saucepan,bring water to boil over high heat.
Pour in cornmeal slowly, stirring with a whisk as you go.
When cornmeal is incorporated, add salt and turn heat down until just an occasional bubble breaks around edge of mixture.
Stir regularly until thickened into cream-of-wheat-type porridge, 10 to 15 minutes.
Cover porridge to keep warm while you prepare eggs.
Pour thin film of oil into large skillet and warm over medium heat.
Crack eggs into skillet, side by side.
Salt and generously pepper eggs immediately.
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.
Spoon chackewe into 4 large, shallow bowls.
Ladle about ½ cup carne adovada(red chili stew) if used over center of each bowl, then top each with an egg.
Garnish with a scattering of cheese and tomatoes and serve right away.
Tips & Variations
No special items needed.