But to the point. Huevos rancheros. My go-to thing to order at brunch when I'm in the city. And how did it never occur to me to make it at home?
We were watching that Amazon Prime show Transparent the other night and Mort's daughter's new lesbian lover's ex stepdaughter (it IS that kind of show) says to Mort's son "You like huevos rancheros? It's my specialty," and a fuse in my mind blew a little. It should be MY specialty! And also Jeffrey Tambor looks awful in drag.
So here we are on Saturday morning and I'm hankering for those huevos rancheros before I'm even conscious. I read through a few recipes to see where I should even start. But when I get to rifling through the cabinet and fridge I find that I'm missing few vital ingredients. No black beans, no sour cream, no fresh cilantro, no tomatoes. So I made a few substitutions and have to report that I'm pretty happy with what I came up with.
Sorta Huevos Rancheros (for 2)
1 chipotle marinated in adobo sauce (from those little cans I always have lying around), chopped, plus some of the sauce itself
1 half onion, chopped
1 large garlic clove, chopped
1 TBS of pasta sauce (Shh, it was all I had)
1 drizzle of olive oil
Dash of cumin
Salt & pepper
Set sorta sauce in a saucepan on medium low and simmer while you arrange everything else.
Heat oil in a skillet over medium, add 4 eggs and cook about 1 minute. Then set to medium low and cover until almost at desired doneness. I turned the heat off and let them steam a bit for a nice medium sunnyside up.
Meanwhile, chop up some cheddar cheese and avocado.
When everything's good to go, fry 2 small corn tortillas over medium high heat in canola oil, about 30 seconds on each side.
To plate: Top each tortilla with 2 eggs, cover in sauce, sprinkle with cheese and arrange avocado. Add a nice dollop of Greek yogurt if you don't have sour cream. Sprinkle dried cilantro on top.
Even with all the substitutions, it came out pretty great. No 30 minute wait at Brooklyn Label necessary.