Good for breakfast, lunch or dinner
Huevos Rancheros means ranch style eggs. So if you ask a real rancher if we eat Huevos Rancheros here at our border ranch, the answer would be “Heck , Yeah!” This dish is the ultimate country dish here on the border. Fresh eggs topped with a spicy tomato salsa, next to a side of refried beans, served with hot coffee and tortillas, it’s a daily ritual for some.
For me, the trick is to make a mild salsa. I don’t know about you, but when I wake up, everything has to be gentle. Speak softly, move slowly, keep that sun from rising too quickly. I’m not a morning person. There are some pretty outrageous salsas out there, but I save those for lunch or dinner, with roasted meats. For Huevos Rancheros, my preference is to emphasize the tomato flavor, and back away from the heavy chile and garlic.
Huevos Rancheros are Good Anytime.
Because my morning awaking can be compared to a slow spacewalk back to Earth, I rarely make Huevos Rancheros for breakfast. More often than not, we have huevos rancheros for dinner. It’s easy and quick, and many times I simply heat up the beans or salsa that I already have on hand in the same pan that I use for frying the eggs. It’s kind of a lazy trick, but washing only one pan really rocks. Did I mention that I’m not an evening person either?
Because my husband raises chickens, we have the freshest eggs. Browning the butter before you fry them gives a bit more flavor to the final dish, and this is now my sons’ preference when they are home, requesting a quick meal. And, I think they can actually make huevos rancheros for themselves now, but they ask me to make it for them anyway. It’s a mom thing. That’s fine. Of all the things that I’m not, you can count on me to be a mom person, any time.
Deep roasting gives the tomatoes loads of flavor!
Huevos Ranchcheros – Ranch Style Eggs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Cuisine: Latin American
Ingredients
1 tbsp. olive oil (15ml)
1 lb red ripe tomatoes (500 gr)
1 onion, peeled and cut in half (about 4oz or 125gr)
4 fresh chile serrano
2 tbsp. olive oil (30 ml)
Salt and pepper to taste
2 tbsp. butter (28gr)
4 eggs
Instructions
Brush the surface of your griddle with 1 tbsp. of olive oil and heat the griddle to 350° (176°C.) Roast the onions, tomatoes and chile serrano on a heated griddle until the skin blisters and blackens in patches. You will need to turn the chiles and tomatoes to roast on all sides, but the onion can remain face down on the griddle, roasting without turning. Remove the vegetables when well blackened (see pic). Remove the stems on the tomatoes and chiles
Add all the vegetables to the container of a blender or food chopper, and pulse until ground and chunky. DO NOT over blend, as salsa should have texture.
Heat the 2 tbsp. (30 ml) of olive oil in a small skillet. Pour in the salsa, and allow the salsa to simmer over low heat for 10-15 minutes, until the salsa is reduced with little water remaining. (This can be made in advance)
In a separate small non-stick skillet, heat the butter until it browns slightly. Cook eggs in the butter, either fried or scrambled as per your preference. Place the cooked eggs on a plate, and cover with the salsa. Serve immediately.
Notes
Do not overblend! This is not a smoothie!
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