- 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
- Stir together the crema and chipotle and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.