Sunday, June 5

Huevos Rancheros

I love. love. love. breakfast. And by that I mean I could eat it for lunch and dinner as well, something I'm sure we all do sometimes (and if you don't, you're missing out). One of the best things about the weekend, in my not-so-humble opinion, is having the time to prepare a delicious breakfast for myself and anyone else who's face I can shove food in. Huevos Rancheros is up there on my list of favorite breakfast (and lunch and dinner) dishes.

Eggs and Mexican food = match made in heaven
Until today, it wasn't really a dish that I made for myself so much as something I ordered in almost every brunch-serving restaurant in Philadelphia and beyond. But a little leftover guacamole and some fresh ingredients inspired me to try it this morning. And I'm really glad I did, because, as I discovered, it's not a difficult dish to make at all! The basic "must-haves" are of course the eggs, a "ranchero" (tomato based chile) sauce, beans, and tortillas. Everything else is gravy on the cake. Icing on the mashed potatoes. Wait...

Just a side note about Americans being fat before we get started: cheese and sour cream don't even exist in traditional Mexican food. So we can add them to our burritos, tacos, etc, but it's only because we are fat Americans. I learned that today and I feel proud. Other than that, this recipe is really healthy. Make the ranchero sauce yourself to control oil and sodium, use black beans rather than refried beans, and everything else is pretty much fresh. Ok ok, tortillas. But the way I did this, the portion size includes only half a medium sized tortilla, so no harm, no foul. It's like eating ice cream standing up from the carton. If you don't eat a whole serving, it doesn't count! (Please don't try and tell me otherwise, I firmly believe this to be true and live by it.)

Soundtrack: Ain't nothin' like a disco dance party to start the day off right! Seriously. Best. mood. ever.

Huevos Rancheros (serves 2)

1/4 c. chopped tomato
1/8 c. chopped red onion
1/8 c. chopped red bell pepper
2 tbs chopped cilantro
1 med. flour tortilla (corn is more traditional and can be used as well)
4 eggs
Ranchero Sauce (I used this recipe with some slight adjustments. Cut in about half serves 2. My changes: I used 1/2 a fresh large tomato, chopped, for the diced tomatoes and just enough oil to saute - no need for a whole tbsp)
1/2 c. black beans, drained and rinsed
cheddar cheese (optional)
salt and pepper

Combine tomato, red onion, bell pepper and cilantro to make a fresh salsa. Set aside. Cut the flour tortilla into quarters. Place pieces in a toaster oven or preheated (350) oven to warm. Crack 4 eggs into a medium, greased, frying pan, so that all 4 yokes are separate (the whites will run together, it's ok you can separate them out once they cook). Salt and pepper eggs. Cook eggs over medium (to do this, cook eggs until whites are hardened, except right around the yoke. Separate into four pieces (each with a yoke, obvs) and then flip. Cook another minute or so). Remove tortillas from oven and plate (2 per plate). Flip 1 egg onto each tortilla piece. If using cheese, apply now. Add desired amount of Ranchero Sauce, black beans, salsa and guacamole. Serve and enjoy! Ole!

Fresh salsa! Ok, I didn't have cilantro :(
But I'm still drooling for it

Eggs in frying pan. Sizzzzlllleee!

Naked tortillas. Omg it's like tortilla pornography!

Eggs done over-medium - don't break those yokes! 

1 comment:

  1. ok you definately have to make this for me sometime!!! LOVE your Mom