Huevos Rancheros

Huevos rancheros is not something I have often.  I have maybe ordered it 2 or 3 times in the past.  But when I travel, rather than have waffles or an omelet for breakfast, I will order a local speciality.  While in Mexico, I ate chilaquiles, huevos  divorciados and a few other dishes.  But my favorite was huevos rancheros.

It had never occurred to me before to make huevos rancheros at home.  The few times I'd had it in the past, I really enjoyed it.   It's full of bright flavors.  When yolk breaks, you get a bite-ful of spicy ranchers sauce, creamy egg and cheese and the crunch of the lettuce and tortilla.   It's got a lot going on. 

I decided to make it this morning and it was very quick and easy to come together.  I have enough rancher sauce to make it again every day this week, up to Cinco de Mayo.  (One of the things I love about having a food blog, is that when a holiday comes up, I get to eat like its that holiday for a week or so leading up to it.  Because it doesn't do anyone any good if I make this all on the 5th and post it on May 6th, right?) 

I found this simple and classic version of Gina's Skinny Taste.  I decided to look there because she lightens things up, but really her version is pretty darn close to traditional.   Hers is really just a quick version of the original. 

The only minor change I made was to cook it all in one pan.   I fried my tortillas then set them aside.  I made the sauce, then made a well in the sauce to cook the egg in.  And instead of monterrey jack cheese, I used queso fresco.  Delicious.  I can't wait for breakfast tomorrow. 

Huevos Rancheros
recipe adapted from Gina's Skinnytaste
olive oil
2 corn tortillas
1/2 onion, finely minced
1 medium tomato, minced
1 4 oz can chopped green chiles
salt and pepper
2 large eggs
1/4 cup shredded lettuce
1 ounce crumbled queso fresco
2 teaspoons cilantro, chopped

Heat a small pan over medium high heat.  Add teaspoon of olive oil, then place the corn tortilla in the pan and heat for a few minutes on each side until it gets crispy.  Set aside onto plates.

Add another teaspoon of olive oil and add the minced onions to the pan.   Saute until softened, about 3-5 minutes, then add the tomatoes.  Allow the tomatoes to break down a bit, about 1 minute.  Add the chiles, salt and pepper to taste.  

Make 2 small wells in the  salsa and add the eggs.  Sprinkle a little salt and pepper on the eggs, cover and cook until sunny-side up.

Place a spoonful of salsa on top of the tortillas and spread out.  Carefully move the eggs to the top of the salsa.  Top with shredded lettuce, crumbled cheese and chopped cilantro.

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