Huevos Rancheros

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cooking the huevos...

In my house, we (in this case, “we” means “me”) make meatless meals on Mondays. Why?

  1. ‘Cause I’m cheap
  2. “Cause The Sound Jockey eats only 2 types of meat. Really.
  3. “Cause I have dinner ADD and can’t do the same meal more than twice in one month
  4. “Cause it’s yummy.

Huevos Rancheros

2 tsps of your favorite cooking oil (I use extra virgin olive oil)

1/4 onion, minced

1-2 tsps minced garlic

(1) 15oz-ish canned diced tomatoes (I like to use Fresh & Easy’s diced tomatoes with chopped chiles @ $0.59/can. Warning: might be too spicy for some)

(1) 8oz can tomato sauce

salt & pepper to taste

1/4-1/2 tsp. cumin

1/4-1/2 tsp chile powder

(1) 15oz-ish can refried beans or whole pinto beans, mashed

enough eggs and corn tortillas for 1 adult to have 2 huevos each and a child to have 1 each

In a saute pan, warm oil and toss in minced onions and garlic until translucent. Stir in canned tomatoes and tomato sauce, adding in spices and bring to low simmer. Crack eggs onto top of tomato mixture leaving room between each egg  (Make sure you don’t break the yolks).  Cover and simmer on low for about 15 minutes if you want the yolks cooked “hard”, less if you want them soft.

Meanwhile, warm the beans in a separate pan, mashing if necessary

To serve: warm a corn tortilla for each egg and spread with mashed beans. Using a slotted spoon, scoop an egg out of the pan and place on top of beans, then spoon some tomato mixture on top of egg. top with some shredded cheese, if desired.

Voila! Dinner in under 30 minutes.

Eat the heuvos

The SoCal FruGal

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One Response

  1. I love having breakfast for dinner!!

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