What we had for Saturday Breakfast: Cleaning out the fridge
Lamb Steak and Eggs
1 medium yellow onion
2 leftover grilled lamb chops
5 small tomatoes
2 Roasted Green chilies
1 piece pita bread
small half handful cilantro
Slice 2/3 of the onion into rings. Chop the last 1/3
Chop tomatoes (ours are from the roof garden...yum)
chop green chilies*
roughly chop cilantro
slice lamb chop removing bones
Mix chopped onion, tomatoes, cilantro, chilies, salt and pepper. Squeeze in juice of 1/4 to 1/2 lime. Mix well.
In a small saute pan heat tablespoon of olive oil and salt and saute onion rings until brown and caramelized. Add sliced lamb for last minute and cover just to heat the meat a bit. Split onion lamb concoction on two plates. Put pita bread in pan, back on stove to heat.
In another small saute pan fry two eggs in olive oil easy over.
split warm pita in half one for each plate and put egg on pita.
spread salsa mix over everything. Serve.
Heidi liked it.
* On the green chilies: my sister, her husband, and their two sons came to visit from New Mexico and brought us a mess of roasted Hatch, New Mexico, green chilies. They are mild chilies with real nice flavor and I am ADDICTED to them. I spent three hours skinning, deseeding, bagging and freezing the things, so they will go in just about everything until they are gone in a couple of months. You could replace the roasted green chilies with either the canned Old El Paso or better yet Hatch green chilies, or with a fresh, mild jalapeno.