As I’ve mentioned a time or two, breakfast is the most important meal of the day. During the week, Roger and I always eat a healthy cooked breakfast. On the weekends, we like to take it a step further and have a very special breakfast to relax and enjoy without me having to hop up to go to work. Most of these breakfasts would qualify as a bed and breakfast specialty item. This version of huevos rancheros certainly falls into that category.
When I spotted this recipe, I knew it met the criteria for one of our special weekend breakfasts. Boy, did it ever! We made it yesterday morning, and we were still talking about how good it was several hours later.
We changed a couple of things around because I wanted the heat from the fire-roasted tomatoes called for in the original recipe toned down. We also switched the cheese to a more traditional Mexican blend rather than feta cheese. The results were simply outstanding—it was outrageously good! If we hadn’t run out of plum tomatoes, we’d have had it again today. Our daughters will be coming home for Christmas break, and we can’t wait to make it for them.
Since Roger did most of the work to make these delicious eggs and accommodated my wish to tame the salsa (believe me, the remake was quite delicious), I have renamed the dish, in our house at least, “Huevos Rogeros.”
One year ago: Baked Stuff Mushrooms
Huevos Rancheros aka Huevos Rogeros
Makes two servings.
- Olive oil
- 1/4 cup chopped onion
- 1 large garlic clove, finely minced
- 1/2 jalapeno
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 3 twists ground black pepper
- 2 large plum tomatoes, finely chopped
- 2 small tortillas (we used one large tortilla, placed two eggs on it, and then divided it between us)
- 2/3 cup refried beans (we used black refried beans)
- 2 eggs
- 1/4 cup shredded Mexican blend cheese
- 1/4 cup chopped cilantro
- Lime wedges for garnish
- Avocado slices for accompaniment
Heat a medium-sized skillet to medium heat. When hot, add olive oil and then onion, garlic, and jalapeno. Sauté, stirring constantly for 4 to 5 minutes. Add cumin, salt and pepper and stir. Add tomatoes. Sauté 5 minutes and set salsa aside.
Heat tortillas one at a time in a non-stick skillet until they bubble up; then put on plate. Spread 1/3 cup of refried beans over each tortilla.
Cook two eggs to your liking. We cooked them over-medium. Place eggs on top of refried beans on tortilla. Spoon salsa over eggs and then sprinkle with cheese and cilantro. Serve with avocado slices and a lime wedge for squeezing over huevos.
Source: Adapted from an Our Best Bites recipe