Weekend Breakfast- Huevos Rancheros
Posted on 22 August 2008 by joy
photo by Romulo Yanes
I go through a serious amount of eggs in a week. Between all the cakes and ice creams I make, my egg tray always seems to need a refill. Nevertheless, I always make sure to save some eggs for my weekend breakfast.
Eggs are one of my favorite foods. This recipe for Huevos Rancheros has the smokey flavor or chipotle peppers and the bite of fresh cilantro. The recipe also provides a great way to perfectly soften corn tortillas. Stay in for brunch, skip the restaurant lines, and throw together this simple and delicious egg dish.
Huevos Rancheros
Gourmet April 2007
6 tablespoons vegetable oil
8 (5-inch) corn tortillas
2 (14- to 15-ounce) cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 garlic cloves, coarsely chopped
1 teaspoon salt
8 large eggs
Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro.
Cooks’ note: If concerned about salmonella, you may want to fully cook the egg yolks.
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Tags | breakfast, eggs, healthy breakfast, weekend breakfast
