One of my favorite cooking shows on TV is Patti’s Mexican Table. I think it is Patti’s personality that makes me like the show so much. She is just so upbeat and positive. I noticed her cookbook at my local library the other day and I’ll have to pick it up the next time I go. Too many cookbooks, too little time! Anyway, back to Patti and the lessons she has taught me. One, is that jalapenos vary in spiciness. One jalapeno can be very mild, and another, from the very same plant, can be quite spicy. You just never know what you’re going to get. Another thing Patti taught me, is how to make Huevos Rancheros. Both these lessons came into play this morning.
I woke up with a craving for eggs, but wanted something a little more special than plain old fried eggs and toast. Perfect time for Huevos Rancheros! I started by throwing some minced red pepper and jalapeno into a frying pan. Immediately, I started choking and coughing like crazy. This has only every happened to me before when my mother-in-law prepared some super spicy Indian food and the room filled with delicious (but deadly) spice. I announced to Dhiren, “get ready for a really spicy breakfast!” “Why?” he asked, and immediately upon entering the kitchen, he began coughing like crazy too. There’s your answer honey.
That’s okay. We like our food to have some kick. However, if you don’t, I suggest omitting the jalapeno from this recipe. You can always add a little hot sauce if you want a controlled amount of spice in your salsa. In fact, feel free to play with this recipe as you wish; I sure have! Corn, tomatillos, other colored peppers, sun-dried tomatoes, red or white onions, lime juice, garlic, basil, etc., are all great additions to this breakfast (or dinner) dish. The way you prepare the eggs is up for creative interpretation as well. Although I must say, I always thought I wouldn’t like sunny side up until I tried it in this recipe, so I encourage you to try it for yourself even if you are usually an easy-over or scrambled kind of person. Thanks to Patti for inspiring this recipe and for introducing me to Huevos Rancheros, sunny-side up eggs, and the wonderful mystery bag that is the raw jalapeno 🙂
(Serves 2) Prep Time: 10 minutes Total Cooking Time: 10 minutes
- 1/4 jalapeno, minced
- 1/4 red pepper, minced
- 4 green onions, minced
- 1 small plum tomato, minced
- 4 eggs
- 2 tbsp cilantro, minced
- Heat a medium non-stick pan over medium heat; add a little oil to the pan. Add the red pepper, jalapeno, and green onions to the pan and cook for a minute.
- Add the tomato to the pan and sprinkle everything with a little salt and pepper. Continue cooking for 2-3 minutes, until most of the water from the tomato has evaporated.
- Push the tomato mixture to the sides of the pan. It should look like a wreath of salsa around the edge of the pan. Don’t get picky about this at all – you just need to make space for the eggs in the pan.
- Crack the eggs into the center of the pan and sprinkle with a little salt and pepper. Cover the pan with a lid or a plate, bring the heat down to low, and let the eggs and salsa cook until the eggs are done to your liking. (Now is a good time to make toast). It takes about 4 minutes for wobbly eggs, 5 for medium-cooked, and 6 for well-done. Alternately, you can cook your eggs in a separate pan if you want to scramble them, poach them, flip them, or whatever else you can do to an egg.
- Serve the eggs with cilantro sprinkled on top. Enjoy!