Huevos Rancheros
Recipe
For the ranchero sauce
2 cans of 500 grams of diced tomatoes
2 cloves garlic, roughly chopped
1 roughly chopped white onion
10 grams lightly packed fresh cilantro leaves
1 medium jalapeño, seeds and ribs removed, and roughly chopped
1 lime
salt and pepper
1 can of 500 grams of chili beans
2 tablespoons of extra-virgin olive oil
2 organic eggs
4 corn tortillas
Garnish:
fresh cilantro leaves
chopped jalapeño
Instructions
For the ranchero sauce
1. Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
2. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
3. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
4. Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
For the rest
Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve.
To fry the eggs: In a skillet over medium heat, add 1 teaspoon of olive oil and wait until it shimmers. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Now, stir the egg yolk with a wire whisk until it slowly thickens into a smooth cream. If they thicken too much or become lumpy, immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.
Place the fried egg on top of the prepared salsa.
Sprinkle with freshly ground black pepper, fresh cilantro leaves, and a few chopped jalapeños.
Enjoy!
