Huevos Con Rioja Y Confetti Pimienta

• 1 tablespoon corn oil
• 12 cup orange bell pepper, julienned
• 12 cup green pepper, julienned
• 12 cup yellow pepper, julienned
• 2 garlic cloves, finely chopped
• 1 serrano pepper, minced
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon cocoa powder
• 12 cup red wine (preferably Rioja)
• 4 cups canned tomatoes, with juice
• 4 eggs
• 2 tablespoons fresh cilantro, chopped

1. Recommendations: Found that about half of each type of pepper works well.
2. Also found that about 1 large can of whole tomatoes (32 oz) is enough.
3. Heat the oil in a large skillet over medium heat, and when hot, add bell peppers and garlic.
4. Cook for 2-3 minutes until softening.
5. Add the serrano and next three ingredients (cumin, chili powder, and cocoa) and continue to cook until fragrant, about 1 minute longer.
6. Then add Rioja, bring to a boil and simmer an additional 3-5 minutes, or until peppers are soft.
7. Stir in the tomatoes and juice, and if necessary, a pinch of sugar, lower the heat and gently simmer about 20 minutes, or until thickened.
8. Season with salt and pepper.
9. Using a wooden spoon, make "nests" in the pepper mixture (for the eggs), and then break an egg into each hollow.
10. Cover the skillet and cook until desired doneness (about 6-8 minutes for medium, 12-15 minutes for hard set).
11. Sprinkle with chopped cilantro and serve immediately.
12. SUGGESTIONS: Crisp 4 corn tortillas while the eggs cook.
13. Top the tortillas with bacon or ham, the egg mixture, and canned salsa verde to make a sort of "Mexican Eggs Benedict".
14. Or just eat plain, served with warm flour tortillas.

corn oil, orange bell pepper, green pepper, yellow pepper, garlic, serrano pepper, ground cumin, chili powder, cocoa powder, red wine, tomatoes, eggs, fresh cilantro

Taken from www.food.com/recipe/huevos-con-rioja-y-confetti-pimienta-150816 (may not work)