HUEVOS RANCHEROS
Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Provided by Kay Chun
Categories breakfast, brunch, dinner, weeknight, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
- Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
HUEVOS ROTOS
This savory combo of fried eggs with a runny yolk served over potatoes is a favorite served in bars and cafes around Spain, where it's typically enjoyed as a lunch or a late-night snack after several rounds of drinks. The potato preparations vary-I've eaten versions of this dish made with French fries, boiled potatoes and even potato chips, but my favorite iteration is the one I'm sharing here with well-seasoned baby potatoes roasted in a hot oven with a generous amount of olive oil. The word "roto" means broken in Spanish and refers to the way you are meant to break the yolk, allowing the runny egg to flow onto the potatoes. A few slices of crispy jamón add the perfect hit of salt for a dish that strikes all the right notes at any time of day.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the potatoes: Preheat the oven to 425 degrees F. Spread the potatoes and onions on a baking sheet and season with the smoked paprika, 1 teaspoon pepper and salt to taste. Drizzle with the oil and roast until the potatoes are tender and golden, 15 to 20 minutes.
- Meanwhile, for the eggs and ham, place a small nonstick skillet over medium-high heat and coat the bottom with the oil. Place a fine-mesh sieve over a medium bowl. Once the oil is hot, add the torn slices of jamón serrano to the pan and fry until crispy, about 30 seconds per side. Remove to the sieve and set aside. Turn the heat off the oil, sprinkle in the paprika and crack the eggs in, swirling the pan around to allow the oil to brush over the whites. Use a spoon to baste the eggs with the oil until the whites are fully cooked and the yolks are just barely set, 3 to 5 minutes.
- Divide the potatoes into two shallow serving bowls and top each with one of the eggs, a few slices of the crispy jamón and a drizzle of the paprika oil from the pan. Garnish with the parsley and crushed red pepper flakes and serve immediately.
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