Today is the first birthday of my blog! I’m so excited that I decided to blog one year ago, this day. It feels amazing sharing the food I like with all of my wonderful followers. So a big THANK YOU to you, I really feel flattered when you like or comment on my post, you make my day!
Now today’s post is a delicious Mexican breakfast recipe. I am in love with Mexican food. Whether it be desserts or main meals, Mexican food is full of color and flavour. My love of Mexico doesn’t finish at their food though! Their language, music, and dance is also so captivating to me. They just make me happy!
As you probably know, chilli is one of staples of the Mexican cuisine and for today’s recipe, the chillies come from my own humble pot! It’s only about 20 cm tall, but it gives chillies season after season, even in winter :D So much so that I give some away to my friends or family every now and then, there’s a limit to how many SUPER HOT chillies you can eat in a week, isn’t it?! :P
“Huevos Rancheros” means “rancher’s egg” in Spanish. Its name comes from the traditional large breakfasts that Mexican farmers have on the ranch. It has a big kick to it because of the chillies, onion and the cumin powder. But, for me, even if my eyes tear up from all the hotness of chillies, I’d still say this breakfast is worth eating!!
I really hope you like today’s recipe, its something I will be making more often from now on, especially as a weekend late breakfast ;) If you decide to make this dish, put some Mexican music on full blast, I tell you you feel like you are in Mexico! :lol:
♫ ♫Cancion del Mariachi (From Deperado, Antonio Banderas) ♫ ♫
(Recipe from Elise Bauer)
1/4 medium onion, diced
2 long green chillies, deseeded and diced
3-4 hot small red chillies (lessen depending on your hot food tolerance level), deseeded and diced
1/2 can (200 g) of whole or crushed tomatoes (or passata)
1/2 avocado, diced
1/2 teaspoon cumin powder
4 tablespoons olive oil, for frying
Parsley, to garnish
Tortillas to serve
1. Heat 2 tablespoons of oil in pan and fry the onions until translucent.
2. Add the tomatoes and crush them in the pan. Add cumin powder and simmer for 2 minutes.
3. Add both chillies, continue simmering until reduced.
4. Meanwhile, in a separate frying pan, heat 1-2 tablespoons of oil ( depending if you’re frying the eggs one by one or together) and fry the eggs.
5. Heat the tortillas at the same time.
6. Once all elements are ready, its time to assemble!
a)Place the tortilla on plate first.
b)Top with egg.
c)Add the salsa on one side of the egg.
d)Garnish with pieces of avocado and parsley.