Breakfast Chackewe, Native American
Recipe: #21870
November 24, 2015
Categories: Breakfast, Eggs, Corn, Native American, Brunch, Gluten-Free, High Protein, Kosher, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.