Huevos Rancheros by Lily Ramirez Foran
| Serves: 2 | Cuisine: Mexican | Meal: Breakfast | Machine: Food Processor | Total time (min.): 45 |
Level up your brunch game with Lily’s Huevos Rancheros. This Mexican breakfast classic features a deliciously smoky salsa that’s served with an o’so runny fried egg atop a soft tortilla.
Ingredients
For the salsa:
- 6 medium tomatoes
- 1/4 small onion
- 2 red jalapeno chilies
- 1 garlic glove, peeled
- 3 tablespoons Sunflower Oil
- 2 corn tortillas, 6 inches in size
- 2 eggs (as fresh as possible)
- salt to taste
- 50 grams feta cheese, crumbled
Tools
- MultiPro Go Super Compact Food Processor
Method
- Heat a skillet or a pan dry on high heat. When it is really hot, add the salsa ingredients and charr them throughout for about 20 minutes, making sure to rotate the ingredients regularly so they charr evenly.
- Transfer the ingredients to the food processor and blitz them to make the salsa making sure you season with salt during the process. Don’t over-blitz, so you have salsa with some texture and a few chunks in it. Set aside but keep warm.
- In a non-stick pan, heat the sunflower oil to medium-high heat. Place one of the corn tortillas in the hot oil and heat it up for about 40 seconds on each side. We want the tortilla with a bit of a bite but not crispy, so be careful not to fry it for too long. Take the tortilla out and place it on the hot plate where you are going to serve the eggs. Pre-heated plates are a good idea in cold weather. Repeat the process with the other tortilla. This is a good time to start heating your beans too.
- As soon as both tortillas are ready. Fry the eggs on the same oil. I like my eggs with a runny yolk, but you can fry yours whichever way you like them! Place the fried egg on top of the corn tortilla.
- Reheat the salsa if necessary and pour a generous amount around each egg. Serve the eggs topped with a sprinkle of feta cheese.