15 oz. pumpkin puree
1/2 onion, quartered
5 garlic cloves, peeled
2 dried ancho chiles
2 dried chipotle chiles
3 dried chiles de arbol
5 whole cloves
7 allspice berries
1/8 tsp. cumin seeds
2” cinnamon stick
2 cups low-sodium broth
1 1/2 tsp. salt
1/2 tsp. finely ground coffee
1/4 cup brown sugar
1/4 cup chopped cilantro
1. Separate onion quarters into individual layers, and place them on a parchment-lined baking sheet. Broil them for about 5 minutes until evenly charred.
2. In a fry pan, toast dried chiles over a medium-high heat for about 30 seconds on each side. Add 2 cups of water, bring to a boil and remove from heat. Let chiles soak for 10 minutes.
3. Remove chiles, reserving liquid. Trim and seed chiles.
4. In a small fry pan, toast cloves, allspice berries, cumin seeds, and cinnamon stick over a medium-high heat, for about a minute, until aromatic.
5. Transfer toasted spices to food processor and grind. Add onion, garlic, chiles, and 1/2 cup of the chile liquid, and puree until smooth. Add some broth if needed.
6. Add puree, remaining broth, salt, coffee, brown sugar, and pumpkin puree to a small saucepan. Cook over a medium heat for about 10 minutes, to combine flavors.
7. Transfer mole sauce to a cast iron skillet.
8. Crack eggs into mole sauce, keeping them a few inches apart. Bake them in a pre-heated oven at 325 degrees F until whites have fully set.
9. Garnish eggs with chopped cilantro and serve with beans and rice.