When I was younger, I remember my Aunt Deya helping my Bampa in the kitchen while he was making breakfast. She introduced me to something that I thought was so amazing – that being huevos rancheros. Sadly, she lived in California or you know I would have been pestering her to teach me the recipe on the daily.
Lately, I’ve been toying with different styles of cuisine, namely Mexican & Spanish. It was only natural that I attempt something that is synonymous with Mexican cuisine right? Now, I do have a quick confession – eggs and I have a love/hate affair. Can I make a over hard fried egg – sure, with my eyes closed. Scrambled eggs and I have kissed and made up after learning how to FINALLY cook them correctly. Poached Eggs and Sunny Side Up eggs and I are still on the outs but I resolve this year to learn how to do both types of eggs perfectly.
- 1 15 oz. can of fire roasted tomatoes
- 1 small red onion, diced
- 1 or 2 cloves of garlic, minced
- ½ tsp. cumin
- ½ tsp. smoked Spanish paprika
- ¼ tsp. Mexican oregano
- 1 tsp. Worcestershire sauce
- 1 tsp. of minced chipotle in adobo (you can add more but yes, I admit – I’m a wimp) Alternatively, you could add ½ tsp. of chipotle chili powder or chili powder.
- Juice of ½ a lime
- Diced Green Chiles (optional)
- Salt & Freshly Cracked Black Pepper
- 4 eggs
- 4 corn tortillas
- Olive Oil