I love huevos rancheros almost as much as I hate brunch in New York restaurants. Not the ritual, but the mediocre food served by restaurants that have no business to be serving eggs Benedict (even the couscous place opposite my old St Mark’s Place apt was at it), at vastly inflated prices to endless lines of grumpy, hungry people.
Never will I understand the New Yorker’s fervent desire to stand in a line for 30, 60 minutes just to eat, in a city that has a restaurant every 50 yards. Insanity.
But I do love meeting friends for leisurely late breakfasts that morph into lunches at the weekend, the buzz and the chatter, the paper reading and the Bloody Marys. So, when Jamie & Luce had a last minute gap in their hectic NY visiting schedule, they jumped a cab to Williamsburg and I cooked us all brunch.
Well, they provided the coffee. I did the food. This recipe takes a scant thirty minutes to prep and cook. It just couldn’t be easier.
I’m not going to pretend this is an echt huevos rancheros before you all started drafting grumpy comments. But it tastes damn good, looks delicious (sometimes HR looks like road kill) and has all the key ingredients.
This is wiki’s description: The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, slices of avocado, or guacamole accompany the dish.
This is how I made mine: (Serves four)
Make the tomato sauce first
Chop a small onion, & a clove of garlic. Reserve half and saute the rest very gently in oil till translucent (5-10mins), add a teaspoon of cumin and fry for a few secs, before pouring in a can of chopped tomatoes & a dash of tabasco or hot sauce. Simmer away gently until everything else is ready.
Saute the other half of the onion very gently till translucent (5-10mins), add a can of black beans (or pinto beans), a cup of hot water, half a stock cube. Simmer away gently until everything else is ready. (Keep an eagle eye to make sure it does not catch.)
heat each tortilla for a minute or so each side till they start to puff and brown. Reserve in a warm over or at the back of the stove
Rough chop a big handful
Skin & de-stone a large avocado, mash with a fork, season to taste. (If I wasn’t so lazy on a Sunday morning, I’d make guacamole.)
Grate enough cheese to fill a side bowl. I use pepper Jack in America, out of the US, I use Cheddar.
Finally, fry two eggs per person.
Put a warm tortilla on each plate. Spoon over the beans and the tomato sauce side by side. Sprinkle over the grated cheese. Slide on the fried eggs. Put a very large dollop of sour cream on one side, the same of mashed avocado on the other. Liberally sprinkle with coriander. Done.
(I had some cherry tomatoes in the fridge, so I knocked up a quick salsa to garnish. Basically chopped tomatoes, onion, coriander, chili.)
Ingredients for four people:
Eight large organic free range eggs
one tin beans, pinto or black
small block cheese (Monterey Jack/Pepper Jack/Cheddar)
one tin chopped tomatoes
Salt & pepper
oil for frying