Thursday, September 8, 2011

Huevos Rancheros, Por Favor

Many of my kitchen creations, especially when I'm feeling lazy or frugal, come together with whatever I've got in the fridge and pantry. Last night, craving a little Mexican flavor, I pulled out a can of beans, half an onion, cheddar cheese, corn tortillas, eggs, salsa, and hot sauce and decided to make some huevos rancheros. While not a big egg person for breakfast, I love adding them to less conventional meals like sandwiches, so this seemed right up my alley.

Onion ready to saute
Heading into the oven to get melty and bubbly
Embarrassing eggs - I lacked mobility due to a Band-Aid on my thumb,
so this is how my eggs turned out looking. Still yummy!
Feast assembled
Up close and personal

(Makes 2 servings)

4 corn tortillas
1/2 onion, chopped
1/2 cup cheese, shredded
1/2 can pinto, black, or refried beans
4 eggs
Olive oil 
Salsa and hot sauce to taste (I use Sriracha Hot Chili)

Preheat oven to 350 degrees
Put corn tortillas on a cookie sheet, top with 1-2 heaping spoonfuls of beans and cheese (For a softer tortilla, pop it into the microwave to steam for 15 seconds before putting it on the cookie sheet)
While tortillas are heating, saute onion in olive oil on medium heat until browned and soft
Heat skillet with olive oil for eggs and cook eggs to personal liking
When eggs are almost done, remove cookie sheet from oven
Top tortillas with salsa, onion, egg, and hot sauce

I served the dish with a mixed green salad. I think the addition of sliced avocado or other sauteed veggies would be delicious. Unlike the authentic version, I didn't fry my tortillas and don't find it necessary, but that is always an option!


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