When I was younger, I remember my Aunt Deya helping my Bampa in the kitchen while he was making breakfast. She introduced me to something that I thought was so amazing – that being huevos rancheros. Sadly, she lived in California or you know I would have been pestering her to teach me the recipe on the daily.
Lately, I’ve been toying with different styles of cuisine, namely Mexican & Spanish. It was only natural that I attempt something that is synonymous with Mexican cuisine right? Now, I do have a quick confession – eggs and I have a love/hate affair. Can I make a over hard fried egg – sure, with my eyes closed. Scrambled eggs and I have kissed and made up after learning how to FINALLY cook them correctly. Poached Eggs and Sunny Side Up eggs and I are still on the outs but I resolve this year to learn how to do both types of eggs perfectly.
I decided to perfect my own take on Huevos Rancheros and I’m happy to say that after multiple kitchen experiments, this version just sang. The addition of chipotle and smoked paprika left some heat that hit the back of the throat. The fire roasted tomatoes add a earthy quality along with the cumin and the lime adds brightness, just tying everything together. Couple that with the yolk from the eggs that moistens the crispy corn tortilla and you have a new take on breakfast that, quite simply, can be great for dinner as well.
- 1 15 oz. can of fire roasted tomatoes
- 1 small red onion, diced
- 1 or 2 cloves of garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. smoked Spanish paprika
- 1/4 tsp. Mexican oregano
- 1 tsp. Worcestershire sauce
- 1 tsp. of minced chipotle in adobo (you can add more but yes, I admit – I’m a wimp) Alternatively, you could add 1/2 tsp. of chipotle chili powder or chili powder.
- Juice of 1/2 a lime
- Diced Green Chiles (optional)
- Salt & Freshly Cracked Black Pepper
- 4 eggs
- 4 corn tortillas
- Olive Oil
- In a sauté pan, sauté the onion over medium heat in olive oil until translucent. Gently salt the onion to make sure the moisture is released.
- Add the garlic and let the fragrance develop.
- Add the fire roasted tomatoes and allow it to bubble for a minute or two.
- Add the Worcestershire sauce, Mexican oregano, smoked Spanish paprika, cumin, and chipotle and stir gently. (You can add the diced green chiles. I made an executive decision to omit them.)
- Add the lime juice and add salt and pepper to taste.
- Allow to simmer gently while you move onto the eggs & tortillas.
- Toast the tortillas until lightly browned and crispy on a nonstick skillet. Keep warm while you make the eggs.
- Melt a teaspoon of butter in the same nonstick skillet that you used for the tortillas.
- Crack the eggs into the pan and fry until the yolks are runny and the whites are set.
- Plate with tortilla, a small amount of the fire-roasted salsa, the egg and top with a drizzle of the salsa on top and enjoy!
Gather Your Ingredients
Sautéing the Onions and Garlic
Simmering the Sauce
Paula Dean – back away
The perfect egg… for now
The tortillas have a bit of color
The end result – so good.
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