A rushed version of Huevos Rancheros. If you're okay with eating eggs for dinner then by all means, give this a shot! You likely have all the ingredients in you cupboards anyway!
Please excuse the poor picture quality. As I've said before, I don't think eggs photograph well so I didn't put in a lot of effort!
What you need:
- A large can of diced tomatoes
- 4 eggs (for two people)
Those are the bare minimum.
|See? Eggs are ugly, right? But boy are they delicious!|
1) If you have some fresh tomatoes, onions, garlic, or peppers, dice those babies up and sautee them in some oil in the largest skillet you have! Set your grain of choice a-cooking while you finish up.
2) Add the can of tomatoes, and pour on as much salsa as your little heart desires. Give it a good stir and on medium-high heat, bring it to a simmer.
3) Once the mixture is good and hot, crack your eggs right in there! Reduce heat to medium-low, pop a lid on that bad-boy, and wait for your eggs to cook! You can season with salt, pepper, and/or paprika at this point if you want. If you want very cooked eggs, probably give it around 7-8 minutes. If you like a runny yolk, poke at them around the 4-5 minute mark (you'll want the whites to have JUST finished cooking).
Top your rice/quinoa with this hearty concoction, and garnish with something green!
I want to say a Spanish version of Bon Apetit, but I just don't know what that would be so....