Sunday, February 26, 2017

Huevos Rancheros

This is my totally unauthentic take on huevos rancheros. This version can be made for a crowd, but more importantly, it can be made for any meal of the day. I especially like it when we have breakfast for dinner night! It's filling, delicious, and one of those meat free meals where no one will ever miss the meat.


1 tsp olive oil
1/2 onion, chopped
1 garlic clove, minced
1/2 red pepper chopped
1 jalapeno, minced (or 2 Tbs. pickled jalapenos)
1 can Mexican style tomatoes
4 Yukon gold or red potatoes, peeled and cubed
1/2 cup tomato salsa
1/2 cup (or more) vegetable broth
1 tsp (more or less to taste) hot sauce
2 Tbs. chopped cilantro
2 corn tortillas
2 eggs
2 Tbs. grated cheese

Directions: Heat the olive oil over medium heat. Add the onion, garlic, and peppers and cook for about 5 minutes, until the onions become translucent. Add the tomatoes, along with the potatoes and salsa and cook for about 10 minutes, until the potatoes become tender. If the mixture starts to become dry, add some vegetable broth. I like the vegetables to have the consistency of a thick soup or stew when they are done.

Heat the tortillas and cook the eggs while the vegetables cook. Heat the tortillas in a dry skillet for about 30 seconds to 1 minute per side. Remove the tortillas to a plate and cover with a clean towel to keep warm. Add a small amount of water to the pan and poach eggs, cooking until the whites are firm and the yolks are still liquid, about 4 to 5 minutes.

Have individual bowls ready for serving. Add one tortilla to each bowl. Top with a cup of vegetables, then with an egg. Sprinkle each serving with 1 Tbs. of the cilantro and 1 Tbs. of the grated cheese.

Serves 2, easily doubled or more.

Stealthy Cooking Tip: Having breakfast for dinner night is one very easy way to make a meatless meal stealthy!

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