Huevos Rancheros

“I sampled this dish in Mexico many years ago while on vacation with my wife, Yvonne,” says Frank Falivene, executive chef of MoonShine in Millburn. “I fell in love with it, so I added it to MoonShine’s Sunday brunch menu. It's so simple even my son, Marco, who’s 13, can make it. There are many variations. I've seen it done with refried beans, different types of cheese, red or green salsas. You can put your own twist on it."

Huevos Rancheros
Photo by Jennifer Maas.

Yield:   4 servings

Ingredients
2 tbs olive oil
½ cup Spanish onion, chopped (about half a medium onion)
2 vine-ripened tomatoes, peeled, seeded and chopped
1 tb puréed chipotle pepper in adobo sauce (available in Spanish section of supermarket)
½ tsp ground cumin
1 tsp butter
8 fresh eggs
4 corn or flour tortillas
2 tbs cilantro, chopped
   
Preparation

1)    Heat oil in a large pan or small sauce pot. Add diced onions, cook till soft and translucent (no color).

2)    Add diced tomatoes and stir over medium flame. If it cooks too hard or fast, remove from heat, turn down the flame.

3)    Add puréed chipotle in adobo and cumin. Continue cooking till tomatoes are soft and the salsa begins to thicken (approximately 10 minutes). This is your salsa. Set aside until ready to plate. NOTE: It can be made ahead and reserved till needed.

4)    In a large skillet, warm 1 tablespoon of oil. Heat one tortilla 1 minute per side and reserve on a warm plate.

5)    In the same skillet, melt butter; add eggs 2 at a time and fry until desired doneness.

6)    Repeat previous steps for each of the remaining tortillas and eggs.

Assembly

1) For each serving, place a warm tortilla on a plate, top with two fried eggs and add warm salsa. Top with chopped cilantro.
 

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