This post is about huevos rancheros with tomato salsa. But first, we need to clear something up. The picture below is not an optical illusion…
That is an actual orange hot pepper that I grew in my garden and was included in our huevos rancheros with tomato salsa this morning. It may be the world’s smallest pepper. I was only able to accomplish this agricultural feat after months of tender seed care, excessive Bermuda grass invasion and well-crafted neglect of the vegetable once it was in the ground. As you will notice, it is slightly smaller than a quarter.
On to the main dish…huevos rancheros. This is a classic Mexican breakfast with many variations. I like to keep it simple: over easy egg, refried beans, corn tortilla and some pico de gallo. Top it with a little hot sauce of your choice if you so desire. I know I will.
One of the most important things when making a good pico de gallo is to chop the onion really, really fine. It’s almost like mincing it. Once you get the hang of a good chopping knife, there is a certain hypnotic rhythm that kicks in when you’re chopping away at a fresh onion. By the way, these tomatoes and onions came straight out of our garden. They were so easy to grow and I didn’t even burn the tomatoes into oblivion this year with excess fertilizer. Who says you can’t have it all?
I recently learned from my favorite cookbook, Salt Fat Acid Heat, that eggs should go in your pan at just the right temperature to get a good result. I really like throwing in a touch of baking grease to cook these in because it tastes soooo good.
You can add some heat to the pico de gallo by chopping up a jalapeno or other hot pepper and mixing it in. The basic recipe for this salsa is simple: chopped tomato, finely diced onion, juice of half a lime, pinch or two of salt and a handful of chopped cilantro. Fresh, simple and delicious!
It’s been quite a while since I’ve posted any new recipes on this blog. The whole shakeup with the virus really threw Ginny and me for a loop and adjusting has been a real challenge. We have both lost income and I have been supplementing dollars with home made cat trees and picnic tables. The good news is, I’m still hungry, which means I’ll still be cooking some delicious recipes and growing record breaking tiny peppers for your visual enjoyment. Be safe and enjoy!
PREP TIME: 10 minutes COOK TIME: 15 minutes SERVINGS: 2
- half of one medium onion, diced finely
- two medium tomatoes, chopped
- handful of chopped cilantro
- 1/4 tsp salt
- juice of one half lime
- 1 tsp butter or bacon grease
- 4 eggs
- 2 corn tortillas
- 1 can refried beans
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Mix together the onion, tomatoes, cilantro, salt and lime juice in a small bowl for the salsa.
- Heat the butter or bacon grease in a large pan over medium heat. Crack eggs and let them sizzle into the pan. Cook these to your preference (over easy, over medium, etc.) and remove from pan.
- Meanwhile, place beans in small pot and simmer over medium low heat. Add cumin, salt and garlic powder and stir until they are warm for serving.
- In the pan, add a bit more butter or grease and cook each corn tortilla for about one minute per side or until slightly browned. Serve with beans, egg and salsa perched on top of your beautiful corn tortilla and enjoy!