EGGS À LA MEXICANA

Ingredients

• 6 peppers Dried Spanish peppers (such as Ancho or Guajillo)
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 1/2 medium Onion
• 1 clove Garlic clove
• 1 cup Uncooked long-grain rice
• 1 cup Water
• 6 large Eggs
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))

Instructions

1. 1Boil the dried Spanish peppers in a pot of water for 20 minutes. Drain the peppers and let them cool slightly. Remove the stems and seeds, then chop the peppers finely.
2. 2In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-5 minutes. Add the uncooked rice and cook for 1 minute, stirring to coat the grains with butter.
3. 3Pour in 1 cup of water and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
4. 4Add the chopped peppers, remaining 1 tablespoon of butter, and salt to the cooked rice. Stir to combine. Crack the eggs into the skillet and scramble everything together until the eggs are cooked to your liking.
5. 5Serve immediately on a hot dish.