Whenever we travel we bring back some new recipe, or food preparation or product, which then becomes a staple in the house. From Southern California we brought home Huevos Rancheros - a surprisingly easy, deeply satisfying breakfast. It's also quick to put together (under 15 minutes) and generally makes use of ingrediants you have on hand...so no major planning required.
What you need per person: 1 small tortilla (about the size of a salad plate), olive oil, 1 or 2 eggs depending on your appetite, spicy sauce, grated cheese
1. Prepare your spicy sauce and warm it. Ultimately this can be any sauce which is tomato or tomatillo based, has a relatively liquid consistency not unlike a traditional Marinara sauce, and is spiced up with chipotle, jalapeno or any other pepper you might like. Keep it simple, like the two versions I use below, or go crazy and whip up your own version. Either way, you can also prepare this in good size batches and just keep in the back of the fridge. Salsa verde: in the blender, puree a can of tomatillos with about one fresh jalapeno or a small handful of the sliced jalapeno rounds you buy in jars. Chipotle Salsa: in the blender puree a can of tomatoes with about 2 chipotles and a tablespoon of adobo sauce (buy the chipotles in adobo, available in cans in the Mexican section at the grocery...). | 2. Heat a generous splash of olive oil in a small frying pan and when it's nice and hot, fry your tortillas for about 15 seconds each side - just until they are golden brown, set aside on paper towel to cool | 3. Poach or fry your egg(s). I like mine poached (less guilt) with solid whites and runny yolks, so that's 3 minutes in boiling water. Set aside on paper towel with the tortillas. | 4. Assemble: Lay your tortilla out on a plate, lay the egg(s) on top, and top with a generous swig of your warmed spicy sauce. Sprinkle with grated cheese. I like Monterey Jack or mild Cheddar...Feel free to top off the whole thing with fresh parsley or cilantro for added punch.
And Bon Appetit!!!
