Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style
My family lived in the foothills near Tucson, Arizona, when I was a teenager. I spent considerable time at my girlfriend’s parent’s small ranch during that time. Because of spending time with my friend, one benefit I got to experience was the “very cool” kitchen overseen by a cook with Hispanic heritage. In that kitchen, it was all about the food. And the result was developing an insatiable appetite and life-long hunger for Mexican food.
My adaptation of traditional Huevos Rancheros
Although the ranch cook and ranchers I’ve known might be disappointed with my leaving out the corn tortillas and chorizo sausage, this adaptation comes in at a close second.
Let me go on record that life doesn’t get much better than when the runny yolk of a poached egg mixes with fried potatoes; the spicy Mexican flavors of the jalapeno, chili powder, spices, and prepared tomato salsa are genuinely delicious!
One of my favorite breakfasts western-style breakfasts is Huevos Rancheros (translated “Ranch Eggs”). Traditionally, the eggs are fried and served on corn tortillas, smothered in cooked salsa, and served with chorizo sausage.
Serve them up Lac du Nibiinaabe Style!
So, sans the corn tortillas in my version, where I serve the poached eggs ranch-style over spicy fried potatoes with a heaping spoonful of prepared salsa alongside cornbread for a quick, satisfying meal.
Enjoy my recipe for Ranch Eggs!
Huevos Rancheros (Ranch Eggs) Lac du Nibiinaabe Style
EQUIPMENT
- Medium Skillet
- Deep Skillet or Shallow Pan
- spatula
- spoon
INGREDIENTS
- 1 Jalapeno Pepper diced
- 2 Mini Sweet Peppers diced
- 3 Scallions thinly sliced (reserve a few for a garnish during plating)
- 3 Medium-size Yukon Gold Potatoes scrubbed and cut into ½” square cubes
- 2 tablespoons Olive Oil divided
- 1 tablespoon Butter
Add the following spices to taste:
To Poach the Eggs
- 1 tablespoon white vinegar
- 4 cups water for poaching
- 4 Eggs
Serve With
- Prepared Salsa your favorite brand, we like spicy
- Cheddar Cheese grated (optional)
INSTRUCTIONS
Prepare the Peppers
- Trim the tops of the jalapeno and sweet peppers. Then, cut a few thin rounds from the top of each pepper (to add in step 4 below), cut the remaining of each pepper into thin strips, then dice, cutting crosswise using kitchen scissors or a sharp knife.
For the Potatoes
- Heat one tablespoon of the olive oil and the butter in a medium-sized skillet over medium-low heat until simmering. Add the potatoes and cook covered for 4-5 minutes until the potatoes start to soften and brown. Using a spatula, flip the potatoes and fry uncovered for another 4-5 minutes until they become crispy and fork-tender.
- Next, set the burner to medium-high heat, then add the remaining oil if necessary. Add in the diced peppers and continue to cook until the peppers start to brown slightly.
- Reduce the heat to low. Add the Scallions, Pepper Rounds, Oregano, Chili Pepper, Salt, and Pepper to taste, stir, and cook until fragrant, about 15 seconds. Cover to keep warm until serving.
For the Eggs
- In a deep skillet or shallow pan, bring water and vinegar to a high simmer (ensure enough water to cover the eggs). Use about one tablespoon per quart of water. [1]
- To poach eggs one at a time, gently swirl the water in a circular motion with a spoon at the spot where you will be dropping the egg. Crack the egg on the counter and slip it into the simmering water. Gently slide a spatula under the egg to loosen it from the bottom of the pan so the egg is floating. Cook for 3 to 5 minutes until the white sets and the yolk has filmed over. Using a spatula, slide the egg onto a slotted spoon to remove it.
To Serve
- Plate the fried potato mixture, and place eggs over the top. Serve immediately with salsa and cheese. Enjoy!
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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