Saturday, December 27, 2008

Your eggs are firm and hot

Alrighty I'm not a Food-O-Phile, I just like to talk like one :) Here is a recipe that I certainly sank my teeth into. For Huevos Rancheros - I'd had this on my mind for weeks and just got to try my hand at it today, it was super-easy.

I really enjoyed cooking this and it turned out to be a big hit. Even my wife who is nearly pure carnivore (love you dear) liked this, although it was a tad spicy for her. We're working on that though :)

I'm looking for a salsa though that I can make at home without tomatoes. Tomatoes I can take or leave and besides I have a good friend that really enjoys spicey food but isn't a big fan of tomatoes either. So if anybody has a recipe, I'd sure be happy if you shared. :)

Okay here is the recipe already ... stop yelling at me :) And here is what mine looked like right on our good ol' stove top. This was right after I had emptied the last pan, set the plates, and finished cleaning the kitchen. I'm kinda anal that I clean up as I go so that when I'm done cooking there is no work left to do, only food to enjoy. Yes, I'm strange.

Huevos Rancheros


Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)


1. Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.

2. 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.

3. Prepare the tortillas. 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 a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a 2-egg to 1 tortilla person myself.

Makes 2-4 servings, depending on your appetite.


Jennifer said...

This sounds yummy! I may have to try these, but I may have to repace the tomatoes.... hmmm, need to try this.

Rob said...

These were yummy :) And if you find a way to replace the tomatoes, let me know. I've found some fruit-based salsas that intrigue me.