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)

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.

Stuffed Potato Skins Frittata

Brunch is one of those meals that many people go out for because let’s face it, weekends are for relaxing.  Who would want to spend precious time preparing breakfast?

But in all honestly I love breakfast and when done correctly, I love do it at home brunch.  Especially with the holidays coming and houseguests likely to be invading your home, it is great to have some simple yet satisfying brunch tricks up your sleeve.

I spent this past weekend up in Rhode Island and relaxation was definitely my priority.  After a fabulous night complete with delicious dinner and lots of great wine by the fireplace, I rolled myself out of bed Sunday morning and realized it would be a perfect time to create this Stuffed Potato Skins Frittata which I was planning to enter into a recipe contest.  Unfortunately, I couldn’t submit my recipe because there were problems with the site and of course I was very annoyed because this dish is definitely a winner!

This spin on a frittata takes a tailgating & football classic and turns it into something a little more breakfast appropriate.  And the added bonus – it’s so simple it leaves you plenty of time to continue relaxing.

Stuffed Potato Skins Frittata

Printable Version
5 medium thick slices bacon, cubed (half inch)
5 baby red potatoes, diced (half inch)
6 eggs
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups cheddar cheese, shredded
2 tablespoons scallions, sliced (green stems only)
1 teaspoon chives, chopped
1 tablespoon butter
Chives, chopped for garnish (optional)
Sour cream, to serve (optional)

Preheat oven to 350 degrees (F).  In a 10 inch ovenproof non-stick skillet over medium-high heat begin to cook the bacon.  Brown the bacon for 3-4 minutes until crispy.  Remove bacon from pan and place on a plate lined with a paper towel.

Reduce heat to medium-low and add the diced potatoes.  Cook the potatoes 7 minutes until lightly browned.

Crack the eggs into a large mixing bowl and whisk gently for 15 seconds so that the yolks break.  Continue to whisk and pour in milk.  Once the milk and egg is combined thoroughly, add the sour cream.  Whisk together until smooth.  Season with salt and pepper.  Add the cheese, scallions and chives to the egg mixture and fold in to combine.

Remove potatoes from pan and place on the plate with the bacon.  Drain bacon fat from the pan and wipe clean if there are any burnt pieces.  Place the pan over medium-low heat and melt the butter.

Once the butter is melted, add the bacon and potatoes.  Cook 1 minute and make sure they are evenly distributed on the bottom of the pan.  Pour in egg mixture.  Let cook for 2 minutes.  Once the bottom begins to set, pull the edge of the side in front of you up and tilt the pan towards you allowing the egg mixture to fill in the gap.  Let cook another 5 minutes until sides are firm and middle is slightly set. Place pan in oven and let cook for 10 minutes

Remove the pan from the oven and run a knife around the edges, releasing the frittata from the pan.  Place on a serving plate either by removing with two spatulas or placing plate over the skillet and turning over.

Garnish with extra chives and serve with sour cream.