Week 28, Recipe 8: Huevos Rancheros

Courtesy of Rick Bayless

• About 2 cups tomatillo salsa (I used leftover from my recipe earlier this week) or high quality store bought salsa
• 4 medium thick corn tortillas, set out to become a bit stale
• 1/4 cup vegetable oil
• 8 large eggs
• Salt and Pepper
• 2 T crumbled Mexican queso fresco or cheese like feta or farmer's cheese

Warm the sauce in a small saucepan over medium low heat, covered. Heat the oil in a large skillet over medium high. When quite hot, quick fry the tortillas one at a time 2-3 seconds per side, just to soften them. Drain on paper towels, wrap in foil and keep warm in a low oven. Reduce the heat in the skillet to medium low ans let it cook f or a few moments.

Break 4 eggs into the skillet and let them cook, slowly, sunnyside up. Sprinkle with salt and pepper then transfer the eggs to a baking sheet and keep them warm with the tortillas. Fry the remaining eggs to the pan and cook in the same fashion.

Set a tortilla on each of 4 warm plates. Top with 2 fried eggs then spoon the sauce over the tortillas and whites of the eggs, leaving the yolks exposed. Last, sprinkle the cheese and chopped cilantro.

Results: My pan wasn't hot enough so I had to cook the tortillas a little longer to get some color on them.  I'm not sure why I didn't love this.  It was kind of boring as far as huevos rancheros go.  Maybe it was the lack of black beans I usually have with them?  Not sure.