No matter how you make rancher’s eggs, it’s a Texas way to start the day
Huevos rancheros, or rancher’s eggs, are a classic Tex-Mex breakfast and, in these parts, a popular way to start the day.
The dish features eggs served on hot corn tortillas and smothered in cooked salsa and usually accompanied by beans — black or refried — and rice or potato.
As with most comfort foods, the dish has regional variations that give insight into culinary traditions. As the dish spread beyond Mexico, variations using flour tortillas and enchilada sauce have appeared. Non-Mexican additions like sour cream, lettuce and cheese also have become common. Other variations of the dish include huevos divorciados (divorced eggs), in which each egg gets a different sauce — usually a roja sauce on one and verde sauce on the other — and huevos ahogados (drowned eggs), which feature eggs poached in the sauce. While simple, the flavors are complex and delicious.
Classic Huevos Rancheros
2 eggs, traditionally fried sunny side up or over easy so the yolk will remain liquid, but can be cooked in any preferred style.
2 corn tortillas, toasted, warmed or grilled
2-3 Roma tomatoes, diced
½ medium white onion, diced
1 clove garlic, minced
1 jalapeño, seeded and minced
2 tablespoons cilantro chopped for garnish
Sauté the tomatoes, onion, garlic and jalapeño until softened and the tomatoes have released their juice. Salt and pepper to taste. Cumin and cayenne can be added as well as a squeeze of lime.
Meanwhile, prepare tortillas by lightly frying them in a skillet or grilling them. You also might just warm them in the oven.
Cook eggs in desired manner.
Place tortillas on plate, top with eggs and ladle salsa over the top. Garnish with cilantro.
Serve with choices of rice, potatoes, black beans or refried beans. Sprinkle with queso fresco as an option.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.