Eggs in tomato sauce with corn tortillas“Huevos Rancheros” or Ranch-style eggs are perfect for a week-end breakfast when your craving something special and don’t want to eat out.    The sauce is adapted from Diana Kennedy’s “The Art of Mexican Cooking”.  It’s so easy to make yet so delicious.  Serve it with a strong “cafecito”.

Makes about 3 cups.

Ingredients:

2 garlic cloves

1 15 oz can stewed tomato

2 Jalapenos

1/4 white onion

2 Tbsp Canola or Safflower oil

sea salt to taste

Directions:

1. Broil jalapenos on a griddle or “comal”.  They should be slightly charred and blistered.  Place in ziploc bag and let cool.  Once cooled, scrape off blistered skin with a knife.  Add to a blender or food processor.

2. Peel and roughly chop the garlic.  Add garlic and stewed tomato’s  Blender. Blend slightly, leaving some texture.

3.  Finely chop onion. Heat oil in frying pan and add onion.  Cook until translucent.  Add blended tomato mixture and cook on medium high heat.  Season with salt.  Let sauce reduce and thicken, stir occasionally.

4.  Fry eggs in frying pan and place on plate.  Pour sauce around eggs and serve with corn tortillas.  Alternatively, you can also fry corn tortillas in oil, drain and place on plate.  Add egg on top and then add the sauce.  Either way is delicious.

 


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