Date: Sunday, July 25th, 2010
Time: “Morning” (11:00 AM because that’s how we roll on weekends)
Location: San Francisco, California. More specifically, the Western Addition (think Full House houses). Even more specifically, Cory and Rose’s kitchen.
Fridge: Severely lacking in fresh produce.
Our bellies: Empty.
Most of our produce shopping is done on Sunday afternoons. By the time Sunday morning rolls around, there is little in the fridge in terms of fresh produce. I’ve had huevos rancheros on my mind and made sure to buy corn tortillas several days ago so I could eventually make it for breakfast. There are countless variations of the Mexican breakfast, but most include eggs topped in a chili-tomato sauce over tortillas. Making huevos rancheros usually requires making a quick sauce from fresh or canned tomatoes, onion, garlic, peppers, and various spices. I didn’t have canned or fresh tomatoes on hand, nor did I feel like chopping an onion just minutes after rolling out of bed. But! I did have a fresh batch of salsa verde in the fridge that is itchin’ to be used up. This “quick” version of huevos rancheros turned out incredibly well. I thought the the neutral flavors of the egg and tortillas helped balance out the tanginess from the salsa verde. Definitely a new favorite for lazy Sunday mornings!
Easy Huevos Rancheros with Salsa Verde
Print this recipea tablespoon or two of cooking oil
4 corn tortillas
1/4 cup cheddar cheese, shredded
4 eggs
1 cup salsa verde (homemade or store-bought)
optional: adobo sauce, ground cumin, chili powder, cayenne pepper, freshly chopped cilantro (for garnishing).Heat oven to 200F.
Meanwhile, heat oil in a large skillet. When hot, add one or two tortillas (depending on the size of your skillet) and cook for a minute or two on each side. Transfer the tortillas to a baking sheet, sprinkle a little cheese on them and place in the oven to keep warm. Repeat this step until all tortillas have been cooked.
Add salsa verde to a small saucepan and cook over very low heat. Give the salsa verde a taste test. Now is the time to add any additional seasonings, like a little bit of adobo sauce, cumin, chili powder, cayenne, etc.
Drizzle a little more oil to the pan and swirl it around. Over medium heat, crack the eggs into the skillet and cook until the eggs reach desired doneness, anywhere from 3 to 6 minutes.
Transfer the tortillas to plates and spoon a little salsa verde over the tortilla. Top with an egg and add a little more salsa, if you wish.
Serves 2
Try the recipe index for more ideas.
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- tomatillo salsa verde
- shakshuka
- potato and mushroom frittata
- basic red curry sauce
- ful mudammas (egyptian fava bean breakfast)
Tags: breakfast, brunch, easy, gluten-free, mexican, vegetarian
