Huevos Rancheros

Huevos Rancheros

After making a yummy batch of turkey tacos for dinner one night, I had some leftover pico de gallo and corn tortillas, so I decided to make some huevos rancheros for breakfast.  First I toasted the tortillas lightly in a cast iron skillet.  Then once the skillet was really hot, I added a touch of oil and cracked open a couple of pasture-raised eggs, seasoning them with fresh cracked pepper and sea salt.  While the eggs were frying, I chopped up a few roma tomatoes to freshen up the pico, along with some fresh cilantro leaves.  When my eggs were cooked to taste (I like them just cooked all the way through), I scooped them onto the tortillas and topped them with the fresh pico, a pinch of cayenne pepper, and some raw goat cheese feta. 

To make fresh pico de gallo:

Chop some ripe tomatoes, onions and fresh cilantro and lightly pulse in a food processor until just chunky.  Season with the juice of one fresh lime and sea salt to taste.

Winter variation:

When fresh, ripe tomatoes aren’t in season (or anytime if you prefer), make your own red chile sauce using a can of diced tomatoes, spicy peppers of your choice (poblano, pasilla, or jalapeno), onions, and chili powder.  Chop the onions and peppers and saute in olive oil in a small saucepan for 3-5 minutes.  Add the can of diced tomatoes, a pinch of cayenne and/or chili powder, and a pinch of salt.  Bring to a boil and simmer for 10-15 minutes until the liquid thickens and the peppers are soft and tender.

Makes a great breakfast, lunch or dinner!