Huevos Rancheros for Two

May 3, 2020

During this pandemic, I've seen several posts claiming to be Huevos Rancheros, and, to be frank, if someone set a plate of those in front of me, I wouldn't recognize them as such.  In San Antonio (THE Tex Mex capital,) this delicious, easy breakfast dish is generally two eggs with a tomatoey sauce poured over the top.  Here's my version:

 

Ingredients

4 eggs

1 tbs chili powder

1/2 onion powder

1/2 teas garlic salt

1/8 cumin

1/8 teas cayenne (optional)

1/2 cup tomato sauce

1/4 cup water

Salt and Pepper to taste

1/4 cup diced green chilies

Cooking spray

Extra water as needed

Pico de gallo (optional)

 

Directions:

 

1) In a small bowl, combine all your spices. Feel free to add more chili powder or cayenne if you like a lot of heat. This recipe is mildly spicy as written. But if you like your food to bite back, go for it!

 

2) Spray a skillet (this is essential as the eggs tend to stick.)

 

3) Over medium heat, pour in the tomato sauce.  You don't have to measure here, just cover the bottom of the skillet.  Add the water and whisk.  You don't want a really thick sauce, but not runny either. 

 

4) Add in the spice mixture.  Whisk until combined. Bring to a low boil, a simmer, really.  Add in your eggs.

 

5) Lower the heat and allow eggs to cook.  I sprinkle (with my fingers) just a pinch of salt to each egg yolk. But be careful.  That garlic salt is already in the mixture, so you don't want to make it too salty.

 

6) Now this is where your personal taste comes in.  If you like sunny-side up eggs, just keep on cooking until they're done to your taste. If you want over easy, carefully flip them.  If you like them over hard, break the yolk, then flip them.

 

7) Once your eggs are done to your perfection,  remove them with a spatula and place 2 eggs on each plate.

 

8) Add the green chilies to the sauce. Then take a couple of tablespoons of water and add to the sauce, just enough to deglaze the pan.  Stir, scraping all those yummy egg bits off the bottom of the skillet.

 

9) Pour the sauce evenly over the eggs.

 

10) Top with pico de gallo or guacamole or whatever else your little ole heart desires.

 

 

 

 Here's all the stuff you need

 

 

 Mix all your spices in a little bowl to form a blended spice family.

 

 

 Pour your tomato sauce in the pan.

 

 

 

 

 Whisk, whisk, whisk the spices into the tomato sauce.  Just don't get carried away with your whisking, or you'll have a colossal mess. 

 

 

 Add your eggs.  Don't they just look cute simmering away there?

These happen to be brown eggs and just look at how dark those

yolks are-remind me of my grandma's on the farm.

 

 And don't forget to de-glaze the pan--that's the best part!

 

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