Unlike last weekend’s brunch, today’s menu is designed for humans. These huevos rancheros (ranch style eggs), full of colour, scents and, of course, crunch and flavour, make a weekend breakfast, lunch or the so decadent, in-between brunch, a strident moment for all the senses. And even better, there really is not much of a recipe, all that is needed for a single portion is: 2 corn tortillas, 2 eggs, 2 teaspoons of oil, a pinch of salt and about half a cup of any Mexican sauce (toast on the side is optional.) I had some leftover red sauce from my last post, but green sauce, a combination of both, or even salsa out of a jar, may be used.
The sauce should be warm (may be microwaved if only one portion is being cooked, or brought to a simmer in a saucepan); reserve. Heat up one teaspoon of oil in a large frying pan or iron skillet; crisp the tortillas very lightly (they should still be pliable). Set tortillas on a plate and cover them with about half of the warm sauce, and reserve:
Add the rest of the oil to the pan, carefully crack eggs and cook over medium-low heat, to taste. I like mine well done, but instead of flipping them for over-easy eggs, I cook them until almost set, then I cover the pan with a large pot lid and let the eggs finish cooking over the burner, with the heat turned-off. This is how mine looked right before covering:
Set the eggs on top of the reserved tortillas, sprinkle with salt to taste, and garnish with the rest of the sauce:
Serve immediately, with toast (optional, see top of the post). Huevos rancheros are very satisfying, and one of those magical meals that can either provide enough brio to tackle the weekend errands, or produce a pleasant stupor, just perfect for going right back to bed, and maybe watch Trevor Noah, or read a post by a clever blogger (attaboy, or girl!)