Food on Friday: Mis huevos

Huevos_Rancheros_julia

By Julia Westhoff

I’m super jazzed to be hosting a brunch party this weekend. Brunch is my all-time favorite meal, and by having it at my house I’ve eliminated the only bad thing about it – having to choose between savory and sweet. It’ll be a big, potluck style gathering with friends bringing donuts(!), cinnamon rolls(!!) and mimosas(!!!). As for the main dish, I think we’ll go with a classic that’s affordable and super easy to prepare: Huevos Rancheros.

I’ve mentioned my love for Huevos Rancheros in other columns, but I realized recently I’ve never posted my recipe. Crazy, since it’s a staple at our house. Actually, I often make it for dinner, and it comes together in mere minutes with a few basic household staples.

Please note that this is not a traditional Huevos Rancheros recipe. But to me it stands up to pretty much any restaurant version I can find, here and in Mexico. If you’ve got a good salsa on hand, use that instead of this one. Feel free to play around with it to suit your taste – they’re your huevos, after all…

Julia’s Huevos Rancheros
Serves 2 adults

Ingredients
For salsa:
One 15-ounce can whole peeled tomatoes
1/2 cup fresh cilantro leaves
1 bunch green onions (white and light green parts only)
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt

For tortillas and eggs:
Vegetable oil
8 6-inch corn tortillas, plus more for serving, optional
One 16-ounce can black refried beans (pinto are fine, too)
4 large eggs

Toppings:
1 avocado, pitted, peeled and diced
3/4 cup (3 ounces) crumbled queso fresco or other grated cheese
Sour cream

Directions
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

Heat vegetable oil in skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to a plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary. You’ll want two stacked tortillas per egg (4 per serving).

Heat the refried beans in a small saucepan. Spread the beans on the top tortillas.

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado and cheese and top with a dollop of sour cream.