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Saun's Huevos Rancheros With Fresh Salsa




Source of Recipe


PARADE Magazine


Recipe Introduction


When preparing an egg sunny-side up, covering the skillet helps to cook both the yolk and the white


List of Ingredients




1 tablespoon corn oil, more if necessary
4 corn tortillas (4 to 6 inches in diameter)
4 teaspoons unsalted butter
4 large eggs
Salt and pepper, to taste
1 cup Fresh Salsa Rosa (see recipe), made a day ahead, at room temperature
1/4 cup grated sharp Cheddar or Monterey Jack cheese, optional



Recipe



. Place 1 tablespoon of oil in a 10-inch nonstick skillet over medium-low heat and warm each of the tortillas for about 2 1/2 minutes per side, or until they start to color and soften, adding more oil as necessary. Drain on paper towels. Place a tortilla on each of 4 dinner plates.

2. Melt 1 teaspoon of butter in a non-stick skillet over medium-low heat. When the butter is foaming, break an egg into the skillet and fry it sunny-side up. (Do not flip the egg.) Cover the skillet during the last 1 1/2 minutes to set the egg white. Season with salt and pepper. Place the egg on top of a tortilla. Repeat with the remaining butter and eggs.

3. Top each egg with 1/4 cup of the salsa and, if desired, 1 tablespoon of cheese. Serve.


Fresh Salsa Rosa

To peel the tomatoes, cut an "X" in the bottom, drop them into boiling water for 30 seconds, then into ice water. Slip off the skins.

6 ripe plum tomatoes (about 1 1/2 pounds)
1 green jalapeño pepper, halved lengthwise, seeded and minced
1 tablespoon olive oil
1/2 cup diced (1/4 inch) red onion
1/4 teaspoon finely minced garlic
1/2 teaspoon sugar
Salt, to taste
1 tablespoon chopped fresh parsley or cilantro

1. Peel the tomatoes, then halve, seed and cut them into small pieces. Combine with the jalapeño in a bowl.

2. Heat the oil over medium-low heat in a pot, add the onion and wilt, stirring, for about 10 minutes, adding the garlic during the last 3 minutes. Add to the tomatoes along with the sugar.

3. Coarsely puree a third of the tomato mixture in a food processor. Return to the pot with the remaining tomatoes. Cook over low heat, stirring, for 10 minutes. Season with salt. Stir in the parsley and cool. Use immediately or cover and store, refrigerated, for up to 2 days. Serve at room temperature.