Wednesday, October 20, 2010

Eggs: dinner of champions

Well, I couldn't find my muffin tin, so there went my grand idea (borrowed from a blog post by Just Bento) of turning my delicious yet overflowing bowl of thick chicken soup into mini-pot-pies for packed lunches...

so I did this instead.

Huevos Rancheros

1 baked potato, cooled and chopped
half a green pepper, chopped
1/4 onion, chopped
1 clove garlic, minced

An egg or two
Lemon juice
Grated cheddar
Fresh parsley
Hot sauce if desired

If you have a cast-iron pan, now is the time to use it. Nothing works better for browning potatoes--and using a nice, dry, baked potato really makes this the easy part.
Heat up a bit of oil in the pan and throw in the garlic. Let it sizzle for 30 seconds, and throw in the pepper and onion. Cook over high heat until things start to wilt, then remove and set aside. In your hot pan, add a little more oil and bring it back up to temperature. Add the potatoes and *don't touch them*. Like searing a steak, you want them to get nice and brown and they'll release from the pan on their own. Once they do, stir them around some and let their other sides brown too.
Add the pepper-onion mix back to the pan with the potatoes once your spuds are almost done. Lower the heat a bit and let things cook together while you do the eggs. Don't forget to stir.

In your little bitty saucepan, throw in some salsa. For this part, it's totally OK to cheat and use the cheap stuff since it'll get watered down anyway. Save your expensive locally-made organic kind (or even--gasp--homemade!) for topping the eggs just before serving.
Water down the salsa until it's about half as thick as it normally is and add a little lemon juice. Tomatoes are naturally acidic, but adding a little extra is good insurance when you're poaching eggs. There should be enough liquid in the pan to barely cover the egg(s).
Once this mix has begun to bubble fiercely, gently add your egg(s) and let them cook. Turn down the heat and let the sauce reduce when the eggs are just shy of done: poke the yolk with a spoon and see how much it gives. If the edges are starting to get firm, that's a good time to turn it down. Adding a lid while they simmer is optional.

Now comes the fun part. :)
Slide your beautifully browned potatoes onto your plate, platter, or bowl. Using a slotted spoon, fish out the egg(s) and place them on top. Scoop the big chunks out of your simmering liquid and throw that on the plate too; you can dump the water in the bottom, it'll just make for soggy spuds. Spoon some fresh salsa on top, hot sauce as you like, and sprinkle cheese and parsley with abandon. If you're patient enough to wait for the cheese to melt, you're a stronger soul than I.

Dig in.

1 comment:

  1. Ellerinize, emeğinize sağlık. Çok beğendim, çok leziz ve iştah açıcı görünüyor.