Eggs with Veggies and Guajillo Chili Salsa

eggs with veg and guajillo chili - trust in kim

For breakfast this morning I took a little inventory of the fridge contents and made up this meal.  It’s just some fried veg mixed with guajillo chili salsa, and added to some scrambled eggs.  Feel free to substitute for another kind of salsa, and substitute mushrooms or tomatoes if you have them. It is, after all, a clean-out-the-fridge recipe. Use what you’ve got!

The amounts really depend on how many people you are serving, and how much you like the various ingredients.  The amounts suggested in brackets are for two people.

This recipe draws on the omelette-making I learned about in Spain, and the Mexican cooking I learned about with Eric Fischer at Altamar Restaurant in Tulum, Mexico.

What you need:

eggs, lightly beaten with a fork (4)

sweet onion, chopped (1/4 cup)

red bell pepper, chopped (1/2 a pepper)

garlic, finely minced (2 cloves)

avocado, chopped (1/2 an avocado)

olive oil (2-4 teaspoons)

salt and pepper to taste

guajillo chili salsa (or another salsa or some hot sauce) (2 teaspoons)

What you do:

1. Heat a little olive oil in a frying pan on medium heat. Add the onions and cook for about 2 minutes, then add the peppers and cook for a few more minutes.  If the pan is getting a little dry you can add some water to let the peppers soften up a little.  Add the garlic and cook for about another minute. Add some salsa and mix it in.

2. In another fying pan, heat some olive oil to medium-high heat.  Add the egg and let it bubble a little.  Rather than stirring the eggs around, push them away from the edge of the pan and let the uncooked egg move to the edges of the pan.  When the egg is just cooked, serve it alongside the veggies.  Serve immediately with some avocado on top!cooking eggs - trust in kim

French Hot Dog Video!

kim in france -trust in kim

Last summer I was fortunate enough to visit France for a third time. If I had been on my own I might not have tried French hot dog, but because I was traveling with my sweetheart, Corey, I was tempted to take a bite of his hot dog.  He had ordered one, and I thought it would be just like the ones at home that I don’t enjoy, but this one looked so good. It was made on a baguette, with a European wiener, with mustard and grilled cheese.  The toasted baguette was crusty, the wiener was of a much higher quality that Ameri/Canadian wiener, and the gooey grilled cheese made it magnifique!

My friend Justin Cathcart recently filmed me making French hot dogs (pronounced ‘ot dogs), and worked his magic with his amazing production values and inspirational direction! Check out what he’s done!