Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago
Yield: 24 servings
Ingredients
- 10 1/2 lbs. canned whole tomatoes, drained, liquid reserved
- 12 chipotles canned in adobo sauce
- 1 cup vegetable oil, divided
- 36 oz. thinly sliced white onion, divided
- 9 cups vegetable stock
- Salt
- 3 lbs. tortilla chips
- 18 oz. thinly sliced button mushrooms
- 6 oz. thinly sliced bell peppers
- 12 oz. grated pepper jack cheese
- 48 eggs
- 2 cups sour cream
- 1 1/2 cups finely chopped fresh cilantro
Directions
- In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.
- In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.
- In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.
- For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.
- Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.