Huevos Rancheros

If you have ever been to a Mexican restaurant for brunch, chances are you’ve seen Huevos Rancheros on the menu.  Heck, most American diners now serve this dish up, although it is rarely as good as the real deal.  Don’t despair, the Huevos Rancheros recipe below will no doubt satisfy your craving for warm tortillas, spicy tomato-chili sauce and a perfectly fried egg.  Best of all, most of the ingredients are probably already in your pantry so you can whip this up whenever that craving hits you.

Huevos Rancheros

(serves 2)

Printable Version

1 15oz. can diced tomatoes
1 half of a medium onion, diced
1 half of a jalapeno, diced (and seeded if you can’t take the heat)
4 eggs
2 tsp. smoked paprika (optional)
1 tsp. ground cayenne pepper (optional)
1 tsp. ground cumin (optional)
2 flour tortillas, whole wheat or white
1  tbs olive oil
1 tbs. butter
4 thin slices cheddar or pepper jack cheese (optional)
Salt
Pepper

Step One:  Get the Sauce Started

Heat about a half tablespoon of the olive oil in a large skillet over medium heat.  Add the onions and cook until softened and translucent about 3-4 minutes.  Stir in the jalapeno and cook another minute.  Add the tomatoes (including any juice in the jar) and bring the sauce to simmer before lowering the heat.  Do a taste test and season with salt, pepper, cumin and cayenne (if using).  Continue to cook the sauce at a low simmer while you prepare the rest of he items.

Note: Add a bit of water if the sauce becomes to dry but make sure you re-season if it tastes bland afterwards.

Step Two: Warm Up Your Tortillas

In a medium sized skillet over medium heat, add about 1 1/2 tsp. of the olive oil and 1 tsp of paprika (if using).  Once warm, add one tortilla.  Cook for about 2 minutes or until bubbles form on the top side.  Flip over and cook for another 1-2 minutes or until tortilla is warm.  Either transfer to a plate or place in the oven on low heat to keep warm.  Repeat same procedure with remaining tortilla.

Step Three: Eggs!

Using a medium skillet (to save on cleaning time, use the same skillet used for the tortillas), heat the butter over medium-low until melted.  Fry the eggs to your taste (sunny side up or over easy are delicious here!) and add the cheese (if using) about 2 minutes before the eggs are done.

Step Four: Serve It Up!

Place a tortilla on each plate.  Spoon some of the sauce on the tortilla and place eggs on top.  Top with more sauce.  Enjoy!

Variations & Accompaniments

For recipes like the above, I really like to use the ingredients and instructions as a guideline and almost every time I make them they come out slightly different.  I encourage you to experiment with the recipe and see what different combinations you love.  To help spark some ideas, here is a list of things you can try:

  • Serve with either refried beans (black beans & pinto beans also work) and rice.  This is often how they are served in Mexico.  Fried potatoes (similar to home fries) are also commonly served
  • Garnish with cilantro or sliced avocado to add a fresh flavor to the dish.
  • Use crumbled Queso Fresco which is a mild Mexican cheese similar to feta, in place of the cheddar or pepper jack cheese. Add once the meal is plated.
  • Experiment with peppers.  If you like spicy food, try using dried (and reconstitued) or canned/sliced peppers.  For example, diced chipotle peppers (in adobo sauce) will add a deeper, smokier flavor to the sauce.
  • If you enjoy a smoother texture, puree in a blender or use an immersion blender.  Be sure if you are using a regular blender that you cool the sauce before adding it to the glass container.  Heat the sauce back up in the skillet before serving.
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