Recipe & Photos by: Christine Carlson, @c.r.a.v.i.n.g.s
Pumpkin Mole Eggs Benedict Sopes
- 3 medium red potatoes
- 2 tbsp. Olive oil
- 1 12oz. Jar SALSAOLOGY Pumpkin Mole
- 4 cups torn kale leaves
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- Salt and pepper
- ¼ cup water + ¼ cup of the Pumpkin Mole
- Juice form ½ lemon
- 4 eggs
For the Sopes
- 1 cup corn masa flour
- 2/3 cups water
- Pinch salt
- ¼ tsp. cumin, optional
- ¼ tsp. garlic powder, optional
- Vegetable oil for frying
Optional Serving Ideas
- Queso fresco
- Pepitas (pumpkin seeds)
- Minced shallots
- Chopped cilantro or parsley
- Lemon wedges
Make the Potato Hash
- Preheat oven to 350°F.
- Place potatoes on a baking sheet and poke with a fork or knife.
- Bake for about 20-25 minutes until tender but not completely cooked through.
- When cool enough to handle, cut into ½ inch cubes.
- Warm jar of pumpkin mole in a small saucepan until heated through. Keep covered and ready for when it’s time to serve.
- Heat olive oil in a medium skillet and add potatoes.
- Cook until golden and crisp. Season with salt and pepper, cumin and paprika. Add in kale leaves, water and mole mixture, and lemon juice.
- Give it a stir and then cover. Cook for a few minutes until kale is wilted.
- Stir so everything is well incorporated.
- Fill a large pot with water and bring to a boil.
- Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional).
- Crack one egg into a small bowl.
- Gently stir the water to create a whirlpool and carefully add in the egg.
- Cook for about 2-3 minutes for a set white and runny yolk.
- Remove and carefully set on a plate.
- Repeat with remaining eggs.
- Combine ingredients in a medium bowl and mix with hands until a sot ball forms. If the mixture is too dry add a teaspoon of water at a time until dough is moist and firm but not wet.
- Divide dough into four pieces and roll into balls. Carefully flatten out with hands to form a disc about ¼ inch thick.
- Use fingers to fold and pinch edges to make a small rim so your toppings will stay put.
- Heat about ½ inch of oil in skillet over medium high heat.
- Fry sopes 2 at a time, for about 2-3 minutes on each side or until golden brown.
- Place on a plate lined with paper towels to allow oil to drain before serving.
- Plate sopes and top with potato and kale hash.
- Carefully place one poached egg on each sope.
- Cover with pumpkin mole and whatever garnishes you’re using.
- serves 4