One of DT’s favorite meals when we use go out to eat is Huevos Rancheros, a classic Mexican breakfast. So I thought I would surprise him and recreate it at home.
If you’ve never heard of them they are basically fried eggs with a cooked salsa served on or sometimes crumbled in corn tortillas, they are really quite fantastic.
DT even said they were the best he’s ever had, he knows how to flatter me. Though I must admit they were good and easy to make. Always a plus.
Ingredients: Olive oil, 1 small onion, chopped, 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 2 cups large fresh vine-ripened tomatoes, when in season), chopped, 1 can green chilies, diced, Chili powder and ground cumin to taste (optional), 6 corn tortillas, Butter, 6 fresh eggs, 2 Tbsp fresh cilantro, chopped (optional), shredded cheese (optional)
I used frozen tomatoes from our summer garden last year.
*note- Post on how to freeze tomatoes
In a large skillet, add about 2 tablespoons of olive oil, and your onions, sauteed until translucent.
Meanwhile I chopped my frozen tomatoes, they are so easy to chop when still frozen.
I added them to a 2 cup measuring cup, to see how much I would need.
then once the onions have cooked some, go ahead and add the tomatoes
and simmer over medium heat
meanwhile in another skillet, I used a cast iron. Add a little oil to crisp up the corn tortillas.
Be sure the skillet it really hot, and they will create a air bubbles
and then flip to the other side, it should only take 1-2 minutes per side.
Then in the salsa, add the green chilies and
see how it is thickening
and a sprinkle of chili powder and cumin if you so desire.
Continue to simmer over low heat, until the salsa is thick. Then turn off and set aside.
Next up fry the eggs.
Just look at these beauties.
This is the main reason I love raising chickens the beautiful eggs. In just a few shorts months I will have some green and blue ones to add to the mix.
Oh Gawd, here I go again about chickens and eggs, please people its a sickness…….
In the same skillet as I cooked the tortillas, lower the heat and add some butter.
Crack your eggs
salt and pepper to taste
and flip, my skillet was still pretty hot so it only took about a minute or two per side. We like runny yolks, but for a firmer yolk cook longer.
When the eggs are done its time to plate, add a little of the salsa to the bottom of your plate.
the place the corn tortillas
then on top the fried eggs
some more salsa and a sprinkle of cilantro and cheese if you have any.
Then dig in, DT could hardly wait.
Print This RecipeHuevos Rancheros
1 small onion, chopped
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 2 cups large fresh vine-ripened tomatoes, when in season), chopped
1 can green chilies, diced
Chili powder and ground cumin to taste (optional)
6 corn tortillas
6 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
shredded cheese (optional)
Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional regular chili powder, or even ground cumin, to taste. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.
Prepare the tortillas. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.
Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro and or cheese if desired.
Serve either one or two eggs/tortillas per plate, depending on how much you want to eat.
Makes 4-6 servings, depending on your appetite.
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