Huevos Rancheros
A Little Personal History:
Living in Houston during my 20s, I used to love going to Tex-Mex restuarants. I even worked at one. Especially after a tough night of partying, nothing like a good Huevos Rancheros to start off your morning.
Description:
Huevos Rancheros (Spanish for “eggs ranch-style”) is a traditional Mexican country breakfast. The dish has spread throughout the Americas.
| Categories: | Breakfast |
| Servings: | 4 Serving |
| Time: | – Preparation: 5 minutes – Cooking: 15 minutes |
| Equipment: | Cutting board and knifes, measuring spoons, 2 large skillet, wooden spoon, metal spatula |
| Difficulty: | Easy |
Ingredients:
- ½ cup red spanish onion, chopped
- 2 small hot peppers (i.e. Habanero), seeded and chopped
- 1 teaspoon chili powder
- 2 cups plum tomatoes (1 pounds), chopped
- ¼ cup red bell pepper, chopped
- ¼ cup green bell pepper, chopped
- 1 cup olive oil
- 4 – 6″ corn tortilla
- 8 eggs
Procedure (Ranchero Sauce):
- On cutting board, chop onion and chili pepper. Set aside in small bowl. Add chili powder to bowl.
- Chop tomatoes, bell peppers and set aside in medium bowl.
- To prepare the ranchero sauce, in a large skillet, over medium-high heat, heat 2 Tbs. oil till hot, but not smoking. Add the onion/hot pepper mixture and sauté with wooden spoon until onion is softened, about 3 minutes.
- Add the tomato/pepper mixture, and reduce to a low heat. Simmer for about 10 minutes, sauté until the sauce begins to thicken up.
Procedure (Tortillas & Eggs):
- In large skillet, over medium high heat, lightly fry both sides of each tortilla in 1 Tbs. of oil. Place on serving plate and repeat, adding more oil to skillet as necessary.
- While frying tortillas, in second large skillet, over medium high heat, heat 2 Tbs. oil till hot but not smoking. Fry 2 eggs at a time, until they are “sunny-side up”. If you want the yolks cooked a little more, see Sunny-Side Up Eggs.
- Place cooked eggs on tortilla, cover with the ranchero sauce, repeat for remaining eggs, adding more oil to skillet as necessary.
Advanced Preparation:
- Ranchero Sauce can be prepared in advance and refrigerated till ready to use. As you’ll need to re-heat, you may only want to simmer (Step 4) for 5 minutes and re-heat for 5 minutes or until it begins to thicken up.
Tips, Notes, and Variations:
- Try it will sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
- To make this dish into something you can eat on the go, scramble the eggs, add the eggs and sauce to the heated the tortilla and roll the tortilla into a wrap. You can also substitute a flour tortilla for wrap. You may also need to use slightly larger tortillas or you’ll have a little left-over.
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