A Sloppy Juan Creation

01

Step 1

In a small bowl, mix together the mayonnaise, sour cream, cilantro, green onions, chipotle chili powder, lime juice, garlic basil spread, and cumin. Give it a good stir, then season with salt and pepper to taste. Cover and pop it in the fridge for at least an hour to let the flavors meld.

02

Step 2

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chorizo, ground beef, and coriander, breaking up the meat as you cook until it’s nicely browned, about 15 minutes. Drain off any excess fat, then season with salt and pepper.

03

Step 3

Toss in the cabbage, green, yellow, and orange bell peppers, jalapeno, and a splash of water. Cook, stirring occasionally, until the peppers soften, around 10 minutes. Sprinkle in the brown sugar and chili powder, then keep cooking until the water evaporates and the sauce thickens, about another 10 minutes.

04

Step 4

Stir in the remaining cilantro and squeeze the juice of one lime over the mixture. Remove the pot from the heat.

05

Step 5

Spread about a tablespoon of the chipotle mayo onto each hoagie bun, then divide the chorizo mixture evenly among them.

06

Step 6

Heat another tablespoon of olive oil in a nonstick skillet over medium heat. Fry the eggs in batches if needed, cooking until the whites are set but the yolks still runny, around 2 minutes per side. Top each sandwich with two eggs and serve right away.