On Cinco de Mayo, I found myself on my own. Kevin had band rehearsal, and I didn't want to go out. I wanted to celebrate the "holiday" with a quick and easy "just for one" mexican dinner and margaritas. Huevos Rancheros fit the bill, but I'd never had them before. I like fried eggs and all the americanized condiments that go on top of them so why not give it a try. I've been eating lots of fried eggs lately and Kevin is only "meh" about them so I took advantage of my dinner alone. I accidentally overcooked my egg, because I wasn't sure when to flip the egg and tortilla over, but it was still delicious.
A few nights later I suggested Huevos Rancheros for dinner so Kevin could try them. I adjusted the cooking time so the egg would still be runny. Once the yolk was broken, it ran all over the tortilla and we mixed the toppings into the yolk too. So good! The creamy egg added a nice flavor to the salsa, cheese, black beans and avocado, but wasn't too overpowering. Even Kevin liked it, and said that they tasted more authentic than any other mexican I'd made. I think the corn tortillas had something to do with that, but even still, these Huevos Rancheros were muy deliciosos!
Huevos Rancheros
Original Recipe
1 6-inch corn tortilla
1 egg
Cheddar Cheese
Salt & Pepper
Salsa
Avocado, chopped
Black beans, warmed
In an lightly oiled pan on medium heat, lightly brown the tortilla on both sides. Sprinkle some cheese on top of the tortilla and let it melt a little. Crack an egg over the cheese and season with salt and pepper. Let the egg cook for 3-5 minutes with the pan covered, then carefully flip everything over and cook the egg to desired doneness (less than a minute for a runny yolk). Flip everything right side up onto your plate, sprinkle with more cheese (if desired) and top with the black beans, salsa and avocado chunks.
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