Sunday, January 13, 2013
sunday huevos rancheros
Now this is comfort food. I'm calling them Sunday huevos rancheros, well, because we ate them for brunch today. Sunday. But they were actually intended so be last night's supper, so I suppose, technically, they're Saturday/Sunday huevos rancheros. Either way, they're goooood.
I made the ranchero sauce yesterday afternoon, jarred it up, and then ran out of steam when it came time to prepare supper. A glass of wine, and recorded survival tv put a lazy spin on the rest of rainy yesterday. Who wants to go to the kitchen to cook eggs when a hippo could charge at any moment and a leopard is surely just behind that bush? Yep. Me neither. Besides, they were perfect for Sunday brunch, and that also means there's some Sunday afternoon nap time coming up...
sunday huevos rancheros
for the sauce
(This will make about a pint of sauce, so you'll have extra for later - bonus)
1 15 oz can fire roasted tomatoes
1 tsp olive oil
1 small onion, diced
1 garlic clove, grated
1/2 to 1 jalapeno, with some seeds or without, depending on heat, minced
1/4 tsp chili powder
1/2 tsp cumin
coarse sea salt and freshly ground pepper to taste
for the rest
2 corn tortillas
1 can refried beans (you'll have more beans than you need)
2-3 T grated white cheddar
1 avocado, sliced
To prepare the sauce, heat oil in a small pan over medium heat. Add onion and saute for about 3 minutes, just until the onion begins to soften. Add in the garlic, jalapeno, chili powder and cumin, and saute for 1 minute more. Add in tomatoes, season with salt and pepper and bring up in temperature. Once the sauce is hot, turn to low and simmer, covered, for about 15 minutes, stirring occasionally. Remove from heat and cool slightly. Using an immersion blender (or regular blender), puree the sauce. At this point, you can either jar it to use later, or, if you are ready to make your eggs right away, place back on heat to keep warm.
Prepare your tortillas. Spay each tortilla lightly with canola oil spray and heat in a skillet over medium high heat for 2-3 minutes per side, or until the tortillas begin to turn golden brown and become crispy. Arrange one tortillas on each of two plates. While your tortillas crisp, heat your beans, adding a little water if needed to thin. Spread some bean mixture on each tortilla. Fry two eggs (seasoned with salt and pepper), sunny side up just until the whites set if you like your yolk runny (we do). If you want the yolk a bit firmer, cover pan with a lid, or prepare your egg over easy. Place the egg on top of the bean tortillas, spoon on some of your ranchero sauce, sprinkle on some cheese. Served with sliced avocado, squeeze of lime, and garnish with cilantro. Eat. Nap.