I was talking with my friend Bill Moran from Texas Chef about Mexican Egg dishes the other day, so of course the Border Ranch classic Huevos Rancheros came up. I made Bill’s recipe from his book Cookin’ Texan for breakfast the other morning, delicious! What a wonderful combination of fresh flavors for breakfast! Also check out another Mexican Egg dish, Huevos Motulenos, at Texas Chef. Here is his recipe:
Bill Moran’s Huevos Rancheros Recipe
(Ranch Style Eggs)
Eggs, depending on how many persons are served.
Use 2 eggs per person.
Viva! Salsa Ranchero (Recipe Below)
If you are preparing more than four eggs you will need to double the recipe for Ranchero Sauce. Most people like lots of sauce so prepare plenty.
Prepare the sauce per the recipe. Break the eggs into a small bowl (two per bowl) and when the sauce is simmering (not boiling), ease the eggs into the sauce and “poach” the eggs in the sauce. When done to order, remove eggs to a warm plate and keep warm. Repeat the process until all the eggs are cooked.
Some places serve the eggs atop a heated corn tortilla and top both eggs and tortilla with the sauce. Serve with warmed corn tortillas and hot Mexican chocolate.
VIVA! Salsa Ranchera Recipe
3 Medium-size Ripe Tomatoes, chopped, reserving juice or 1 – 15oz. Can Whole Peeled Tomatoes, drained, reserving juice.
1 Yellow Onion, chopped chunky
1/2 Cup Fresh Cilantro, chopped coarse
1 Large Chile Jalapeno, cut in half length-wise and seeds removed from one half, then chopped
2 Cloves Garlic, smashed then cut-up a little
2 Tbs. Oil
Heat skillet over high heat. Reduce to medium and saute onions, garlic, and jalapeno until onions are slightly brown.
Add tomatoes with their juice to onion mixture and simmer until sauce thickens a little. If tomatoes don’t have enough juice, add a little tomato sauce if available – if not, add water.
At the last minute add cilantro and mix into salsa.