Mexican Fried Eggs

Serves 2


  • 1/2 cup Mexican crema
  • 1 tablespoon minced chipotles in adobo
  • 3 teaspoons macadamia nut oil, or more if needed, divided
  • 4 ounces fresh chorizo, removed from its casing
  • 1 poblano chile, seeded and cut into 1/4-inch-thick rounds (about 1 cup)
  • 1/2 white onion, cut into 1/4-inch-thick rounds (about 1 cup)
  • 2 (1/2-inch-thick) eggplant slices
  • coarse sea salt and freshly ground black pepper
  • 2 jumbo eggs
  • 1/2 avocado, thinly sliced
  • chopped fresh purslane, for garnish


  1. Stir together the crema and chipotle and set aside.
  2. Heat 1 teaspoon of the oil in a cast-iron or nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally and breaking it up into bite-size pieces, until just cooked through and browned in places, 4 to 5 minutes. Using a slotted spoon, transfer the chorizo to a plate, leaving the fat in the skillet; cover the plate to keep warm.
  3. Add the poblano and onion to the skillet and season with salt and pepper. Cook, stirring occasionally until golden brown in places and beginning to soften, 7 to 8 minutes. Add a bit more oil if needed during the cooking process. Transfer to a plate and cover.
  4. Add 1 teaspoon of oil to the skillet. Add the eggplant slices and cook until tender, about 3 minutes on each side. Transfer to a plate lined with a paper towel to absorb any excess oil.
  5. Add the remaining 1 teaspoon oil to the skillet. Crack the eggs into the skillet, season with salt and pepper, and fry until the whites are set and the yolks are still runny, about 3 minutes.
  6. While the eggs are cooking, place an eggplant slice on each plate and spread the chipotle crema on the eggplant. Add the chorizo and poblano-onion mix on top of the eggplant. Top with the fried eggs, avocado, and purslane and serve.