After a brief hiatus from the blog, I am back! Holli has done a great job blogging lately and has even posted some recipes! Poor thing…she’s a good cook, but just doesn’t like to do it. Working full time and with the baby I just don’t get to do the extravagant meals that I enjoy. However, on our way to Utah I took a gander at Spirit magazine on Southwest Airlines. I must admit I love their dollar bill origami. In April’s issue the main article was on eggs and I found this recipe. One thing you must know about me is I love eggs. If I can put an egg on something I will. The Moco-Loco Hawaiian plate lunch (rice with a beef patty gravy and an egg on top) LOVE IT! The Royal Burger from Red Robin (Burger with an egg on it) LOVE IT! Eggs Benedict LOVE IT! I wouldn’t go as far as the Rocky raw egg shake, but let it be known I love eggs!
Having spent some time in Mexico I have had my fair share of this classic Mexican comfort food. So naturally when I saw this on our flight to Utah I ripped it out. (Sorry person who sat in my seat after me) Also I really like Rick Bayless so that made this recipe that much better.
I wanted to roast the tomatoes and garlic, but I knew I wouldn’t have time. So I bought canned fire roasted tomatoes and didn’t roast the garlic. Everything was really easy and turned out great. I didn’t buy Queso fresco because it was $8 for a huge brick and I knew we would only use a little bit. I wish we would have though. Next time I think we will try sour cream. Thanks for doing me a solid Rick Bayless and Spirit magazine!
Huevos Rancheros
By Rick Bayless
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| http://spiritmag.com/features/article/good_eggs/ |
1½ pounds tomatoes, roasted and peeled, or 1 (28-ounce) can fire-roasted tomatoes, drained
4 tablespoons vegetable oil
1 medium white onion, chopped into ¼-inch pieces
Fresh hot peppers to taste (roughly 3 serranos or 2 jalapeños, stemmed, seeded-if you wish-and finely chopped)
1 garlic clove, roasted, peeled, and finely chopped
½ teaspoon salt (plus more to taste)
8 large eggs
Black pepper to taste
8 warm corn tortillas
2 tablespoons crumbled queso fresco or feta cheese
Chopped fresh cilantro
In a food processor, blend the tomatoes to a coarse puree; set aside.
In a large pot, heat 2 tablespoons oil over medium-high heat. Add the onion and hot peppers, and stir frequently until the onion is lightly browned but still slightly crunchy, about 5 minutes. Stir in the garlic, then the tomato puree.
Cook, stirring often, until thicker and darker in color, about 5 minutes. Add the salt, and keep warm over low heat.
In a large skillet, heat remaining oil
over medium heat. Crack the eggs into a bowl without breaking the yolks, then pour into the pan and cook them sunny-side up until the whites are set but the yolks are still runny. Sprinkle with salt and pepper.
Lay 2 hot tortillas, slightly overlapping, on each of 4 plates. Top with 2 eggs, then spoon the warm sauce over them. Sprinkle with the cheese and cilantro. Serves 4.
Here is the link to the article: http://spiritmag.com/features/article/good_eggs/
