Huevos Rancheros

Huevos Rancheros

Still on the camera phone. Sorry. I'm going to find my camera soon, I swear. Although, even if I do, the pictures still don't look like pictures in the other food blogs. What kind of cameras are they using?

Anyway, I took a second shot at my huevos rancheros this morning, and they were even better! I actually fried the eggs this time instead of scrambling them. Well, I say "I," but I mean my mom. She asked if I needed her "help," and she just took over. I did make the salsa all on my own, though, and if I do say so myself, it kicked ass. Mama fried the eggs, and I plated. It's a pretty little breakfast. I ate mine without the beans and the sour cream, though. I'm a picky eater.

Here's the recipe:

Ingredients:

• Two cans of peeled fire roasted tomatoes. (You can use diced, but the sauce will be a little runny.)
• Half of a yellow onion.
• One clove of garlic
• One jalapeno pepper
• One six-inch flour tortilla per person
• Two eggs per person
• Black beans
• Sour cream
• Green onions
• Shredded Colby Jack cheese
• salt, pepper, chili powder, cumin, chives, red pepper flakes*
• Extra virgin olive oil

Put the tomatoes, onion, garlic and pepper into a blender, and puree. Put the salsa in a skillet with a tablespoon of oil, add the spices, and thicken over low heat. Thinly coat the bottom of another skillet with olive oil and fry the tortillas for one minute on each side. The air pockets should puff up. Fry the eggs in the same skillet, adding more oil as necessary, to the desired runniness. If using the beans, heat them in a skillet with one tablespoon of olive oil. Plating order: tortilla, egg, salsa, beans, cheese, green onions, sour cream. Serve while hot and deeeeeelicious!

*I play pretty fast and loose with spices, so you can put in whatever you want and as much of them that you want.

I tend to play pretty fast and loose with