Huevos Rancheros con Chile Verde
A while ago I posted this picture on Instagram but gave no info on what lied beneath this desayuno (breakfast). A food mystery for my followers, maybe even a tease. Today I pull back the curtain and reveal this delicious breakfast called Huevos Rancheros con Chile Verde. Traditionally, Huevos Rancheros are made with a red sauce and are served over a whole fried tortilla, but one tortilla just isn’t enough for me. I mean c’mon people, who has one tortilla? Oh yeah, skinny people. Well, me and skinny have not made friends yet. Food keeps getting between us and you know i’m a sucker for Mexican food.
Can you believe I have never made Huevos Rancheros – ever! No idea why, but it never occured to me that they are a simpler version of chilaquiles which happens to be my husband’s favorite breakfast that I make. The inspiration came from a visitor that we had a few weeks ago. A good friend of my husband came from out of town and stayed over one night with us. It was the first time I met him but heard great things about him from my husband. Sure enough he was a nice guy, respectful, humble, and quite entertaining I might add. During his visit we all talked a lot and the guys caught up on life. Somewhere in between there we began talking about food and my blog and he named Huevos Rancheros as one of
his favorite Mexican meals. Then it hit me. I realized in the moment he said that, that I’ve never made Huevos Rancheros before. So with my Chile Verde on hand, I made it the next morning. Boy have we been missing out!
I cannot believe how easy it was to make!
Here’s my version:
3 corn tortillas cut into 1″ squares
Oh yeah and a little oil if your frying your eggs.
In an 8″ non-stick pan heat up about 1tbsp vegetable oil.
Toast the tortillas in the oil, flipping them over a few times to get all of them toasted until they are stiff and crunchy.
Pour the chile onto the tortillas until they are evenly coated and have a nice thin layer of sauce covering the bottom of the pan.
Toss them around a few times. Once you add the sauce, it doesn’t take long. Maybe 5 or 6 gentle stirs is all you need because the tortillas are going to soak up the chile real quick.
Remove them from the pan and serve them on your plate and set it aside.
In the same pan cook your eggs sunny side up or over easy.
Here is a good tutorial if you’re having a hard time making sunny side up eggs.
I go the easy route. It’s what I do.
Slide the eggs over the cooked tortillas.
Drizzle some more Chile over the egg.
Top it with some queso fresco and chopped cilantro, and dig in.
Looking at this picture makes me want some again. I kid you not, I made this twice in the same day because it was so good. Once for lunch, again for dinner.
When I made it for my husband that same night for dinner, he wanted seconds too, so I made him another with one tortilla and one egg. We loved it so much in fact that we had it again on saturday night while my BFF was over – she loved it too.
This meal is perfect for breakfast, lunch, dinner, or a late night midnight munchie snack after a few drinks.
Hmm….probably makes for a good hangover breakfast too.
Dang, I need to get on a treadmill!
Next time. Maybe. 😉
Thanks for the inspiration Gibson!