Huevos Rancheros

On Sunday morning Mike and I made the most decadent breakfast ever. It was decadent for 2 reasons: 1) It was gooey and cheesy, 2)We ate it directly out of the pan, standing at the counter, using only our hands...

There is nothing I'd rather eat the morning after a big night out than Mexican food. The mix of sweet and spicy flavors is great for hangovers and, more importantly, a match made in heaven. A while ago I found Jamie Oliver's recipe for Huevos Rancheros in his Jamie's America cookbook (amazing by the way) and I've been dying to make it ever since. Sunday morning was the perfect opportunity because we had no plans and most of the ingredients in our fridge. I based myself on his recipe but made a few changes - mostly because I'm too impatient to follow recipes. So here is my version of what I think is the true breakfast of champions.


Huevos Rancheros

1 large sweet tomato, sliced
1 16 ounce can of whole peeled tomatoes, drained
1 bay leaf
1 green pepper (if you have Serrano, Habanero, Jalapeño, or Chili Peppers than use those), diced
3 garlic cloves, crushed
1 small onion, diced finely
2 tbsp of oil
1/2 tbsp of smoked paprika (or use chili powder)
4 large eggs
A pinch of salt
Hot sauce
1/2 cup of grated cheese
fresh corn tortillas
Fresh cilantro to taste

Start by cooking the onions, pepper and garlic in the oil at medium-high heat in a heavy bottomed skillet (a cast iron skillet is ideal). When the onions and peppers have softened, add the smoked paprika and stir. Add the can of tomatoes. Using a wooden spoon, break up the tomatoes. Add the bay leaf, hot sauce and salt and reduce the heat. Let the sauce simmer until it's almost reduced by half (about 15 minutes or so).

You want most of the liquid to evaporate so that you're left with a thick sauce that can be spooned into tortillas. When you're satisfied with the consistency and seasoning, place your whole tomato slices over the top of the sauce. Crack the eggs over the tomatoes and cover. when the eggs are fully cooked, remove from the heat and garnish with french cilantro and cheese. Spoon the mixture into corn tortillas and enjoy!