Saturday, August 20, 2011

Ending Breakfast Week with a Bang!

Good evening bloggers! Welcome to our final day of Breakfast week here at Everyday Meals. I want to finish this week off Texas style. And nothing is more Texan or breakfast-y than Huevos Rancheros. This dish was basically Ranch fare. There are many varieties of this across the Americas and as far as Mexico. Well, I'm not in too much of a mood to give a history lesson. Let's go prepare breakfast! Whoo!

Huevos Rancheros

You will need:

  • 2 tablespoons cooking oil
  • 6 tortillas
  • 2 cup onion, chopped
  • 1 clove garlic, minced
  • 3 large tomatoes, peeled, cored, and chopped
  • 1 can 4 ounces green chili peppers, rinsed, seeded, and chopped
  • 1/4 teaspoon salt
  • 1 tablespoon cooking oil
  • 6 eggs
  • 1 cup shredded Monterrey jack cheese

Still there?

  1. In small skillet heat 2 tablespoons oil. 
  2. Holding the tortillas with tongs, dip one at a time in hot oil for 10 seconds or until limp. 
  3. Line a 10x6x2 baking dish with tortillas, and keep warm. 
  4. In the same skillet cook the onion and garlic until tender but not brown (add more oil if necessary). 
  5. Stir in the tomatoes, green chili peppers, and salt. 
  6. Simmer, uncovered, for 10 minutes then spoon over tortillas. 
  7. In a large skillet heat 1 tablespoon oil. 
  8. Carefully break the eggs into the skillet and sprinkle with salt and pepper. When the whites are set and edges cooked, add 1 tablespoon water. 
  9. Cover the skillet and cook the eggs to desired doneness. 
  10. Carefully arrange the cooked eggs over the sauce in the baking dish, then sprinkle with cheese. 
  11. Place under the broiler for 1 to 2 minutes or until the cheese melts. 
  12. Serve at once.
  13. Enjoy!

You all have a great night and this upcoming week, we will be doing something totally new. I'm not sure what yet, but I have all night to figure it out! Until tomorrow, I bid you adeau and happy blogging! P.S., check out the video below!