Huevos Rancheros Salsa
2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeņo chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish
Place the tomatoes, chiles, garlic and onion in a blender and puree,
retaining a bit of texture.
Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick
skillet, until a drop of puree will sizzle when it hits the pan. Add the
puree and cook, stirring, for four to ten minutes, until the sauce
thickens, darkens and leaves a trough when you run a spoon down the middle
of the pan. It should just begin to stick to the pan. Season to taste with
salt, and remove from the heat. Keep warm while you fry the eggs.
Warm four plates. Fry the eggs in a heavy skillet over medium-high heat.
You won't need much oil if you have another nonstick skillet. Use the
remaining tablespoon of oil if necessary. Cook them sunny side up, until
the whites are solid but the yolks still runny. Season with salt and
pepper, and turn off the heat. Place one or two fried eggs on each plate.
Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed
if possible. Sprinkle with cilantro and serve.
Adapted from: The New York Times: Fitness & Nutrition: Recipes For Health
Feng Yu / 123RF Stock Photo 967770