Huevos Veracruz on the Summit Charcoal Grill


I love to use the Gourmet BBQ System Griddle on my Weber Summit Charcoal Grill, especially at breakfast. The griddle gives me flexibility with the added benefit of tons of grilling real estate around the perimeter. It’s perfect grill multi-tasking.

While eggs and bacon are satisfying for breakfast, if I’m firing up the grill in the wee hours, I’m going all out. Whether I’m feeding myself, or a crowd, Huevos Veracruz is on the menu.

Looking to start your morning off the right way, check out Jamie’s recipe below. For added inspiration, here’s a video putting it all together.

Huevos Veracruz
By Jamie Purviance

Serves: 4
Prep time: 30 minutes
Grilling time: 17 to 20 minutes
Special equipment: 12-inch cast-iron skillet

8          corn tortillas (6 inches)
2          tablespoons extra-virgin olive oil
2          tablespoons finely chopped shallot
1          green bell pepper, stemmed, seeded, and finely diced
1          tablespoon finely diced jalapeño nacho slices (from a can or jar)
2          teaspoons minced garlic
1          bay leaf
           Kosher salt
           Ground black pepper
1          can (15 ounces) petite-cut diced tomatoes
¼         cup pitted, chopped green olives
2          tablespoons nonpareil capers, drained
8          large eggs
2          tablespoons finely chopped fresh cilantro leaves
¼         cup crumbled cotija cheese
4          lime wedges


1. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Preheat the skillet on the grill for 3 minutes.

2. Wrap the tortillas in a foil packet.

3. To a 12-inch cast-iron skillet add the oil and then the shallot, bell pepper, jalapeño, garlic, bay leaf, ¼ teaspoon salt, and ¼ teaspoon pepper, mixing thoroughly. Cook over direct medium heat until the peppers are softened, about 5 minutes, stirring once or twice. Add the whole can of diced tomatoes and its juice, the olives, and capers and cook until the tomatoes are heated through, about 5 minutes, stirring occasionally. Keep the lid closed as much as possible during grilling.

4. Using the back of a large spoon, make eight shallow wells in the mixture so the skillet is just visible through the sauce. Crack one egg into each indentation, close the lid, and cook over direct medium heat until the yolks have just started to cloud over and the whites are set as desired, 7 to 10 minutes. During the last 1 to 2 minutes of cooking time, warm the tortillas over direct heat, turning once.

5. To serve, remove the bay leaf from the sauce. Set two warm tortillas on each plate, spoon some sauce on top and then two eggs. Season with salt and pepper and garnish with cilantro, cheese, and a squeeze of lime.

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission