Huevos Rancheros

The Ingredients:

For the Salsa (serves 4):
Large Roma Tomatoes - 4
Garlic Cloves - 3
Yellow onion - 1/3
Sweet onion - 1/3
Guajillo pepper - 1
Serrano Peppers - ~2
Chipolte in Adobo - ~1Tbsp (30g)
Olive Oil - 2 Tbsp (30ml)

For the rest (serves 1):
Eggs - 2
Soft Corn Tortillas - 2
Refried Beans - ~1/3 Cup (75g)
Vegetable Oil - 1/3 Cup (75ml)
Crumbled Feta - up to you

The Directions:

Boil water (enough to completely cover the tomatoes)

Dice Garlic, Onions, Guajillo and Serrano peppers, removing seeds as you go.

Remove stems from Roma Tomatoes.

Once the water is boiling carefully add in the Roma Tomatoes and boil for about 8 minutes or until the skins break and the tomatoes become a little squishy the remove from water to cool.

Saute Onions and Garlic in Olive Oil until translucent and fragrent.

Add Roma Tomatoes, Chipotle Chilies, Guajillo and Serrano peppers to a blender and liquify.

Pour the blended ingredients into the pan with the Onions and Garlic and simmer on medium-low heat for about 15 minutes to reduce slightly.

Heat Vegetable Oil in a small pan on Medium-High heat. 

Once the oil is hot, place your Soft Corn Tortilla in the oil one and a time to lightly fry for 1-2 minutes each side. 

Cook 2 eggs sunny side up, over easy, or over medium. You need the runny yolk to mix with the salsa for maximum deliciousness.

Place your fried Tortillas on a plate, spread a layer of refried beans on top, then the eggs on top of that and cover with salsa. 

Add crumbled Feta to your liking.

Enjoy.

Notes:
- To adjust the spice level
simply use less or more of the peppers
in the recipe.


- Like most everything i make you can experiment with this pretty easily. try different peppers, different tomatoes, use queso fresco instead of feta if you can find it. etc.



- If you don’t like runny eggs this may not be the best dish for you. the yolk mixing with the ranchero salsa is really what makes it “huevos rancheros” instead of “eggs and salsa.”