It’s almost time for Sunday morning brunch!
This week: Huevos rancheros (“ranch-style eggs.”) This dish was created during the 16th century when chickens were brought to Mexico by the Spanish during their conquest of the new world. The original version consisted of fried eggs atop fried corn tortillas with pureed chili drizzled on top of it. It was traditionally served as the second meal of the day. Non-Mexican additions such as cheese, sour cream, guacamole and lettuce came later. Huevos rancheros later made way to the Yucatán Peninsula where huevos motuleños was born. This variation played on the original adding black beans and cheese, plantains and ham.
8 large eggs
1 yellow onion, chopped
2 green peppers, chopped
2 cloves garlic, minced
2 (15 oz.) cans plum tomatoes, drained and chopped
3 jalapeño peppers, seeded and minced
1 tsp. sugar
Tbsp. fresh coriander, minced
Salt and pepper to taste
Dollop of sour cream (for garnish)
Dollop of guacamole (for garnish)
Green onions, chopped (for garnish)
In a large stainless steel frying pan, cook onion, green pepper and garlic until soft. Add tomatoes, jalapeños, sugar, coriander, salt and pepper and stir occasionally for about 25 minutes until sauce thickens.
With the back of a wooden spoon, make eight indentations in sauce mixture, then break an egg in to each. Cover and cook over moderate heat for one minute. Spoon sauce over egg and continue cooking for about four minutes.
Remove eggs with a slotted spoon and place on tortilla.
Garnish with guacamole, sour cream and green onions.
© 2013, World on a Fork. All rights reserved.