by Heather Schmitt-Gonzalez / Friday, August 31, 2012
Not a day has gone by that I haven't made a plan to take a nap once all the kids are out the door. And not a day has gone by that I have actually followed through with that plan. I mean, 2½ hours later? I'm awake by then. The coffee is pumping through my veins...three children have been fed and groomed...the morning air feels cool and welcoming. And best of all, it's now time for mama to eat some breakfast.
Huevos Rancheros are a simple dish that goes together very quickly...especially if you already have some blender salsa hanging around in the fridge. I made a salsa for this version since I (oddly) didn't have any around...but you could use any type of salsa that you enjoy. It doesn't have to be this one. Give a few tortilla a quick dip in some hot oil and then fry up a couple of eggs and wham-bam-thank-you-ma'am.
- 2 large Roma tomatoes (or 2 small-medium round tomatoes), stemmed
- 2 fat cloves garlic, peeled
- 3 chiles de arbol, stemmed
- 1 pasilla chile, stemmed & (mostly) seeded
- ½ tsp. minced, dried onion (optional...but I like it)
- ¼ tsp. ground cumin
- 4 corn tortillas
- vegetable or coconut oil (or another oil for frying)
- ~2 Tbs. butter
- 4 eggs
- ~2 oz. queso fresco, crumbled
- 1-2 Tbs. chopped parsley or cilantro
Breakfast Club theme: Mexican (or Mexican-inspired)
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.