April/May 2022

MEXICAN VENISON AND EGGS SKILLET BREAKFAST

Ingredients:

4 teaspoons olive oil

1 onion finely chopped

16-ounces lean ground grass-fed beef or venison

4 Tablespoons chipotle sauce

1 quart tomatoes chopped

3 /4 cup milk

1 bunch cilantro roughly chopped, plus extra for serving

Kosher salt to taste

Freshly ground pepper

4 eggs

1 jalapeño chile thinly sliced

Sourdough bread, cut thick

Directions:

In a deep skillet, heat oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring often until soft, about 4 minutes. Increase the heat to high, add the ground meat and cook until done, about 5-8 minutes.

Meanwhile, place cut pieces of sourdough bread into the oven at 200 degrees. Add the chipotle sauce, tomatoes, milk, cilantro, salt and pepper to your skillet. Reduce the heat to medium and cook until slightly thickened.

Make four indentions into the skillet mixture by using the back of a spoon. Crack each egg into the indentions. Cover and cook for 5-7 minutes or until the eggs and meat are fully cooked. Place the sliced chile and remaining cilantro over the mixture. Add salt and pepper to taste.

Once toasted, remove the bread from the oven. Plate the bread and spread the mixture from the skillet over the bread. Serve immediately.

About Stacy Lyn Harris

Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way.