A Brunch for New Year in Lieu of a Resolution

Whether it’s profound self-knowledge or just plain cynicism, some attitude has taken hold and stifled my impulse toward New Year’s resolutions. I’m going to spare myself a slew of self-recriminations by not promising to keep a clean house, a balanced checkbook and a benign disposition.

I’m going to obviate the need to berate myself for impulse buying, procrastinating and smoking on occasion, by not forswearing them to begin with. The only drawback I can see is being denied the rush of righteousness that accompanies the annual resolution rite. While not quite an equivalent pleasure, a good brunch for the New Year may compensate nicely.

MEXICAN BAKED EGGS

(Adapted from “Tassajara Recipe Book,” by Edward Espe Brown)

2 tablespoons butter

1 medium white onion, diced

2 cloves garlic, crushed and minced

1 ancho chile, roasted, peeled and chopped or 1/3 cup canned diced mild green chiles

3/4 cup peeled, chopped tomatoes, fresh or canned

1 1/2 teaspoons ground cumin

8 eggs

1 cup grated Jack cheese

Corn bread, flour or corn tortillas

Melt butter over medium heat. Saute onion and garlic until onion is translucent. Add chiles, tomatoes and cumin.

Pour sauce into bottom of buttered shallow casserole dish. Crack eggs on top, making sure to keep yolks intact. Cover evenly with cheese.

Bake at 350 degrees until eggs are cooked, about 15 to 20 minutes. Check often after 15 minutes to make sure not to overcook.

Serve immediately with corn bread or tortillas. Makes 4 to 6 servings.