Huevos Rancheros (Breakfast Bible Version)

This is a very different take on huevos rancheros than my usual approach. It has a lot of the same elements: tomato sauce, beans, eggs, tortillas, cheese. But each one takes a different form than I'm used to. The tomato sauce is smooth rather than chunky and contains no bell peppers. The beans are kept separate from everything else. The eggs are fried rather than poached in the sauce. The tortillas are corn rather than wheat. And the cheese is queso fresco (or feta) rather than cheddar.

I'm not sure which recipe is more "authentic". That may not even be a meaningful question to ask. Maybe it's neither. Maybe it's both and the differences just reflect regional variations. Regardless of origin or "authenticity", they're both tasty. I think I like the results produced by this recipe better. But the Jamie Oliver version is easier and allows for a one-pan preparation. So, I guess which one wins out depends on how effort-full you're feeling.

The original recipe calls for a mix of diced tomatoes and tomato sauce. I didn't have any tomato sauce on hand and didn't feel like making any from scratch, so I just sort of faked it with tomato paste and spices. I figured it would work out fine since you just end up cooking and reducing the sauce afterward anyway. And, indeed, it produced delicious results!

NB: Two things should be noted about the photo above. The first is that I forgot to add the cheese and cilantro before taking this photo, so just try to imagine it with some extra toppings on. The second is that I could only find teeny, tiny corn tortillas at the grocery store, so the proportions here are a little off. Buy (or make) larger tortillas if you can. It will make your breakfast much easier to eat!

Huevos Rancheros

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. corn (or other neutral) oil, divided
• 1 onion, chopped
• 2-3 cloves garlic, chopped
• 1 jalapeño, seeded and chopped
• 2 Tbsp. tomato paste
• 1/2 tsp. cumin seeds
• 1/4 tsp. coriander seeds
• 1/4 tsp. Italian seasoning
• 1/2 tsp. dried oregano
• 1/4 tsp. dried minced garlic
• 1/4 tsp. dried minced onion
• 1 small can (~400mL) diced tomatoes
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1/2 tsp. chili powder
• 1 chipotle in adobo + 1/2 tsp. sauce
• ~2 c. cooked black beans, warmed
• 8 corn tortillas
• 8 large eggs
• 1/2 c. crumbled queso fresco or feta
• ~1/2 c. chopped fresh cilantro

Directions

1. Heat 2 tsp. of the oil over medium heat.
2. Add the onion, garlic, and jalape&ntile;o and cook, stirring often, until the vegetables have acquired a little colour.
3. Push the onion mixture to the side of the pan and add the tomato paste in the middle. Cook for a minute or two.
4. Add the cumin, coriander, Italian seasoning, and dried oregano and cook, stirring often, for another 30-60 seconds.
5. Transfer to a blender along with diced tomatoes, salt, pepper, chili powder, chipotle, and its sauce and purée.
6. Return sauce to pan and bring to a boil over medium heat.
7. Reduce heat to medium-low and cook, stirring occasionally, until thickened (20-30 minutes).
8. Meanwhile, preheat the oven to 95°C (200°F) and place some ovenproof plates in the oven to warm up.
9. Heat the remaining 1 tsp. of oil over medium heat.
10. Warm the tortillas in the pan, one at a time, cooking for ~30 seconds per side until warmed through and slightly crisp on the outside while remaining pliable overall.
11. Place one or two tortillas on each plate.
12. Fry the eggs, four at a time, in the now-empty pan (adding a little more oil if necessary). Season to taste with additional salt and pepper.
13. Place an egg on top of each tortilla.
14. Top with sauce, garnish with cheese and cilantro, and serve with beans on the side.