Wednesday, April 24, 2013

Huevos Rancheros

Mexican Breakfast Staple, Huevo Rancheros, will definitely satisfy your inner egg lover. 
Blog's Category: International

Huevos Rancheros


Translated as "farmer's eggs", it is very welcomed breakfast for those who love eggs. It consists of fried eggs with cooked tomatoes, some chilies, served on a top of toasted corn tortilla. Often served with Mexican cheese and avocado, these huevos rancheros are served with feta.

Recipes, similar to huevos rancheros, exist in almost every cuisine. For example, at the times when I even didn't know what MEXICAN CUISINE IS, I already cooked eggs with fried tomatoes or pepper (see my Fried Red Pepper Eggs) . In fact, fried eggs with cooked tomatoes were my daddy's special for breakfast. We were enjoying them, though, not over a tortilla but with a slice of sourdough bread - oh, it was sooo good dipping it into egg/tomato/oil juices... This perfect and simple dish is number 1 in my list of "one's last meals".

Taste Description

One of a kind taste of His Majesty Egg, resting on a bed of juicy, sweet-&-sour pepper/tomato sauce is a great topping for a slightly crunchy, a bit chewy corn tortilla.
Use knife and fork to dig in. Soft, special flavor of corn tortilla is in a perfect harmony with eggs and tomato sauce. Dairy addition of feta cheese is a welcomed guest to this egg breakfast party - it adds a little bit of tenginess and creaminess to a dish. This is a filling, satisfying breakfast that will leave you energized for a large chunk of a new day.

How to Serve

Serve for a breakfast, brunch, or lunch (personally, I could enjoy it any time - supper? Sure, why not). Traditionally it's served with slices of avocado. Equally, you can serve it topped with a fresh chopped parsley or cilantro and a dollop of sour cream. Below, you see huevos rancheros served with chunks of feta.

Huevos Rancheros 

For 3 generous servings:
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 4-5 tbs olive oil (or butter or ghee) 
  • 6 eggs
  • salt and pepper
  • 1 tsp sugar
  • drop or two tabasco or sriracha (optional)
  • 3 corn tortillas (or flour tortillas)
  • 3 tbs crumbled feta (optional)

- In a large skillet, cook pepper in olive oil until soft (about 5 minutes).

- Add tomatoes and cook, stirring, for 5-10 minutes, or until sauce forms. Add salt, sugar, pepper and tabasco or sriracha sauce (if using). Taste, adjust taste to your liking. If your tomato is sour, you may need to add some more sugar - it has to taste sweet-&-sour.

- Turn heat to medium-low and break in the eggs, spacing them evenly. Cook without covering on a low heat, occasionally poking through where egg whites are still raw to make them run underneath and cook. If you like your yolks cooked, cover your skillet tightly with a lid and cook on a low heat for about 10-15 minutes.

- Toast tortillas until they have patches of golden-brown. Transfer to serving plates and top each with a two eggs from a skillet, add some more sauce at the edges of tortilla. Sprinkle some feta on a top and serve. Enjoy!





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