Huevos Rancheros

NOTE: The recipe is flexible, I purchase salsa and just add a few more ingredients like onions or chopped spicy peppers to make the sauce. Adding a pinch of sugar to the salsa sauce works too.

Olive oil
1/2 medium onion, chopped (about a half cup)
2 c. salsa
1/2 6-ounce can diced green Anaheim chilis
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
1 15oz. can of black beans
4 tortillas (I prefer flour but most recipes recommend corn)
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)

Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the salsa. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Warm the black beans in a pan or the microwave.

Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then black beans, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs per tortilla per plate, depending on how much you want to eat. Two fills up the tortilla nicely.

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