Well, I came upon a tough spot.
Once again, I simply could not “define” or properly title this recipe.
I pondered and puttered.
Nothing seemed to stick.
Basically, the recipe consists of a tortilla, specially “French Toasted” and fried in egg, and then folded and stuffed with crumbled, tangy goat cheese and a sweet, spicy, smoky tomato sauce.
The special tomato sauce became the culprit to the cause – the crowning designation.
I feel, in my heart and soul that the fresh, tomato-based sauce is an amalgamation of Tunisian Harissa flavors and that of roasted chipotle adobo sauce.
You may disagree.
Harissa Flavor Profile: bittersweet, earthy, and garlicky, with licorice notes and medium-high heat (Roasted red japone peppers, cumin, coriander, Hungarian and California paprika, garlic, salt, caraway).
Adobo Flavor Profile: aromatic, earthy, sweet-herbed, and bittersweet with peppery notes (Toasted onion, garlic, salt, cumin, Mexican oregano, crushed red pepper, black pepper, chile powder).
Enjoy a creative mixture of the two spices in slathered over and inside this tangy goat cheese filled “French Toasted” tortilla pouch.
Egg on Tortilla Pouch with Smoky Harissa Adobo Sauce
Egg on Tortilla Pouch with Smoky Harissa Adobo Sauce
2 large flour tortillas
2 large eggs, whisked well
1 tsp. olive oil
2 oz. crumbled goat feta cheese
1 tsp. olive oil
1 pint cherry tomatoes
kosher salt
1/2 tsp. chipotle powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1/8 tsp. freshly ground black pepper
1 Tbs. unsweetened catsup
1 tsp. honey
In a small pot, simmer cherry tomatoes with the olive oil.
Season with salt, chipotle, cumin, paprika, chili powder, black pepper, and catsup.
Cover and stir occasionally, roughly breaking down the tomatoes with a spatula.
Once the sauce thickens, add the honey.
Remove from heat, continuing to stir well.
Heat the remaining 1 tsp. oil in a large skillet. Add one tortilla. Top with 1/4 the egg wash, spreading to all the edges. Cover with a lid and cook until the eggs are set. Carefully flip. Top with another 1/4 of the egg mixture and cover, again, until set.
Remove lid and fill the tortilla center (a long line vertically) with 1/2 the cheese and several spoonfuls of sauce.
Carefully fold over each long side, dividing in thirds, and then the opposite edges to form a pouch.
Transfer to a serving plate.
Repeat with the remaining tortilla and ingredients.
Slice and top with any remaining sauce an additional cheese.
