Huevos Rancheros

A few months ago, my husband and I purchased chicks to raise for the eggs. A couple of weeks ago, those chickens started laying eggs – and hoo, boy, did they start laying! They’ve been laying an average of a dozen a day, so we’ve been eating a LOT of eggs around here.

In honor of the multitude of eggs, I decided to post the recipe for a popular Mexican breakfast dish – Huevos Rancheros. Essentially, it’s fried eggs over hot tortillas, smothered in salsa. The simplest dishes are usually the best, though, so give it a try!

Huevos Rancheros

• 1 tsp olive oil
• 1/2 medium onion, chopped
• 2 large tomatoes, chopped
• 1/2 6-ounce can diced green Anaheim chiles
• 1 tsp ground cumin to taste
• 4 corn tortillas
• 2 tsp butter
• 4 fresh eggs
• 2 Tbsp fresh cilantro, chopped

Heat the oil in a large skillet. Cook the onions until translucent and add the tomatoes. When the tomatoes are softened, add the chiles and cumin. Bring to a simmer and allow to simmer while you prepare the rest of the dish.

Heat the oven to the lowest setting you can, or “keep warm” if your oven has that setting. Place the plates you’ll be using to serve the dish in the the oven to keep warm. Heat the tortillas in a large, heavy, ungreased pan (cast iron is ideal) until tortillas are softened and heated through, flipping often to keep from burning. Place tortillas on a plate in the oven, wrapped in a dishcloth, to keep warm.

Melt the butter in a large frying pan. Cook the eggs, sunny side up, until done. While the eggs cook, add the cilantro to the tomatoes and continue to simmer. Salt to taste.

To serve, place a tortilla on a warm plate. Add an egg, then top with the sauce. Serves 4 (recipe can be easily doubled or tripled).