Huevos Rancheros
serves 2
Until chilaquiles became popular, Huevos Rancheros was pretty much the only Mexican breakfast dish anyone knew about. It’s more work than just frying eggs but it gives you all that great cheese and sauce. This is from the same housemate who showed me the stacked enchiladas. Serve with warm flour tortillas.
1 14.5-ounce can stewed or chopped tomatoes or tomatoes with green chiles
pinch garlic powder
pinch onion powder
salsa
4 eggs
½ cup (or more) grated “Mexican Blend” cheese
Put the can of tomatoes in a bowl. This is a good use for the “Rotel” style tomatoes with chiles. If you have whole tomatoes break them up with your fingers. Season with garlic powder, onion powder, and black pepper. If you didn’t use tomatoes with chiles add some red salsa or pico de gallo style salsa for spice.
Heat a skillet over medium heat. Add 1 tablespoon butter and wait for it to melt and stop foaming. Break eggs into the skillet, carefully pour tomatoes over eggs, top with cheese, and cover. Cook until eggs are done and cheese is melted (4 to 5 minutes for runny yolks, longer if you prefer).
I’ll do chilaquiles for my next WFD.
I’m eating dinner in the parking lot tonight, we’re the late game (Oregon State at Stanford, 8pm PT, ESPN). Oktoberfest-inspired German food is the plan: bratwurst, red cabbage, and bacon potato salad.
What’s for dinner at your place?
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