I can hardly believe it’s nearly the end of April. The month got away from me as it so often does. I thought I had lots of time for projects before I leave for a short vacation. I was going to plant the tomatoes. I was going to weed the beds. I was planning on trying my hand at making Maeve another dress and finishing a baby quilt for a dear friend. I accomplished none of this. That’s not too surprising, however. I often find myself running out of time leaving a path of half-finished projects and a trail of sticky cheerios in my wake.
And, what else? I just realized Cinco De Mayo is right around the corner. I discovered this by accident. I was going back and forth with a friend of mine in an effort to schedule an extremely important and long-coveted meatball making event for May. It turned out the 5th of May was the only day in the near future on which all parties could meet for the meatball olympics. The 5th day of May sounded familiar. Why? Oh, right, it’s Cinco De Mayo. I stared at the calendar for just a moment weighing the meatballs against a celebration of Mexican food.
The meatballs won. I’m not sorry to reveal this either. It’s good to be honest here. You know where my priorities lie now. But don’t fret. I made you Huevoros Rancheros to make up for it. It’s one of our favorite meals around here. I figure we can start at Cinco De Mayo with a fine and traditional breakfast. We can even sip a few margaritas on the back porch in the afternoon. By the evening, however, I will be getting down to the serious business of Greek meatball making. I can’t wait!
What will you be doing for Cinco de Mayo? If you also inadvertently made other plans, you can follow my lead. Huevos Rancheros is an easy breakfast that packs tons of flavor. The only time involved is what it takes to make the sauce and that is less than 10 minutes. This recipe is suprisingly simple and quick to make. It’s actually such a flavorful sauce that it strikes me as ridiculous. How is it that I have to simmer my meat sauces for hours to get the same depth of flavor? It’s sort of mysterious, but I’m not going to complain. I can attribute much of the flavor here to the chilies, which are packed in adobe sauce. They’re so smokey and delicious that their addition makes any sauce a savory miracle.
I’ll see you all soon, my friends. I’ll do my best to send a very sweaty update from the belly of Arizona.
1/2 white onion, roughly diced
1 large clove garlic, crushed
1 28 oz can organic tomato puree
1 tablespoon of chilies in adobe sauce
1 tablespoon plus 1 teaspoon vegetable oil
8 large eggs
4 large corn tortillas
2 tablespoons feta cheese
1 tablespoon finely chopped parsley (optional)
Heat 1/2 of the oil in a pan on medium high heat. While the pan heats, puree the tomato sauce, garlic, chilies, and white onion in a food processor until smooth. When smooth, pour the mixture in the hot pan and cook until heated through, about 5 minutes. Stir frequently. Remove from heat.
In another large frying pan, heat the remaining oil on low to medium heat. Crack all 8 eggs into the pan. Cover the pan and cook the eggs on the low heat until set, about 2-3 minutes. (You can use two pans if your pan isn’t big enough to accomodate 8 eggs)
In a separate frying pan, heat the remaining teaspoon of oil over medium to high heat. Fry the tortillas quickly warming each side but not browning them.
Place a cooked tortilla on a plate and top with 2 eggs. Drizzle sauce over the white part of the egg. Top with feta cheese and a bit of parsley.