Huevos Rancheros, Ranchers Eggs, is a traditional mid-morning breakfast food in Mexico consisting of a lightly fried flour tortilla, eggs and tomato-chili sauce. In our case recently, it was the perfect breakfast-for-dinner offering, since I had some tomatoes and green chilies from a friend’s garden and all the other fixin’s available. This made-in-minutes meal is a super go-to dish for breakfast, brunch, lunch or dinner.
What could be easier? Lightly fry up some flour tortillas, fry some eggs…any way you like them. They don’t have to be sunny-side! You decide. Cook up some tomato-chili sauce and you’re set. I garnished with some guacamole I had on hand, but let your imagination be your guide. I could see slices of avocado, sour cream, shredded cheese, sliced jalapenos (or any other peppers), chopped fresh cilantro, green onions…a side of refried beans…you name it!
This tomato-chili sauce is an awesome cooked salsa for use anytime with chips! Impress your friends with some homemade salsa, folks…just be sure to throw a little flour on your face so they think you’ve slaved over making it for them (remember that slice and bake cookie commercial?). They won’t be any the wiser that it took you mere minutes to prepare. *wink*
The recipe I’m giving is for two as I made it. We each had one flour tortilla with two eggs. You can adjust accordingly, for the number you are serving.
Try these. Do!
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 green chilies, diced (I used some Anaheim chilies from a friend's garden)
- 3 large vine ripe tomatoes, diced (or 1-15 ounce can diced tomatoes)
- 1 chipotle pepper in Adobo sauce, minced (I buy a can, transfer them to a jar and use as needed)
- ½ teaspoon Adobo Sauce (stolen from the jar reference above)
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- salt and pepper, to taste
- 2 tablespoons butter, melted
- 2 flour tortillas (Burrito size)
- 4 eggs
- 2 tablespoons butter (or bacon fat, which I used)
- guacamole, as garnish (also consider cheese, fresh chopped cilantro, green onions, avocado slices...etc...)
- In a medium-sized skillet, over medium heat, add the olive oil.
- Add the onion and saute until soft (about 4 minutes).
- Add the green chilies and continue to saute for another couple of minutes.
- Add the tomatoes, chipotle pepper, adobo sauce, chili powder, cumin, salt and pepper.
- Simmer until the tomatoes are breaking up. This will take longer with fresh tomatoes, than with canned.
- Reduce the heat to low and continue to simmer.
- In another skillet, over medium-high heat, brush one side of a flour tortilla with melted butter, place in heated skillet, buttered side down.
- Brush the top of the tortilla in the skillet with butter.
- Cook until bubbles appear in the tortilla, then flip it over.
- Cook until bubbles reappear and remove to a plate.
- Repeat with the other tortilla.
- In the same skillet, melt the butter (or bacon fat) to fry the eggs.
- When the butter (or bacon fat) begins to bubble, break each egg into the fat.
- Cook for about 4 minutes for sunny-side eggs with runny yolks, longer for firmer eggs.
- Place a tortilla on a plate, ladle tomato sauce onto the tortilla, place the cooked eggs on the tomato sauce, garnish as desired and serve.