Huevos Rancheros
Photo: Elchavobeer, CC BY-SA 3.0
Huevos rancheros, Spanish for eggs ranch-style, is a traditional Mexican country breakfast built from a handful of pantry staples. The appeal is the sauce: onion, fresh plum tomatoes and chile simmered for about ten minutes until it thickens, then spooned over fried eggs on corn tortillas. Heat the chile to your own taste. Avocado, Monterey Jack, refried beans or fried potatoes all fit alongside.
Instructions
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the onion and the garlic if you are using it, and cook for 4 to 5 minutes, until soft but not browned.
Stir in the tomatoes, chile peppers, chili powder, sugar, salt and a few grinds of black pepper, then lower the heat to a simmer. Cook for about 10 minutes, until the sauce starts to thicken.
Stir in the cilantro or parsley if using, take the pan off the heat and cover it to keep the sauce warm.
In a second skillet, lightly fry the tortillas in 1 tablespoon of the oil. Lift them out and let them drain.
Add more oil to the second skillet if the pan looks dry, then fry the eggs sunny-side up. Set each egg on a tortilla and spoon the ranchero sauce over the top.
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