Recipe: Huevos Rancheros with Garden Fresh Salsa
On Saturday night, a friend gifted me with fresh red jalapeños, red ripe tomatoes, and red chiles from their garden. Obviously, this called for a Sunday morning brunch of Huevos Rancheros with salsa fresh from the garden!
Every restaurant or household that serves huevos rancheros has their own special recipe. This is my personal favorite version, with seasoned home fries, overeasy eggs, and a garden fresh salsa with a mighty kick. You can follow this format to put your own spin on the classic huevos rancheros recipe. Make hash browns instead of home fries, cook scrambled eggs instead of soft fried eggs, adjust the spice level by adding more chiles, or even sprinkle your potatoes with shredded cheese. It’s all up to you–this huevos rancheros recipe is very customizable!
Huevos Rancheros Recipe
Huevos Rancheros Ingredients:
POTATOES (multiply per serving)
2 red potatoes
1 tsp olive oil
salt and pepper to taste
EGGS (multiply per serving)
olive oil for frying
salt and pepper to taste
SALSA (makes 8-10 servings)
2 ripe red jalapeños *
2 red chiles
2 ripe tomatoes
2 tbsp fresh cilantro, plus several leaves for garnish
Juice of 1 lime
1/2 tsp walnut champagne vinegar †
1/4 tsp bourbon smoked paprika †
1 tsp salt
Huevos Rancheros Instructions:
Preheat oven to 425°F.
Dice potatoes into 1″ cubes and bring to a boil in a large pot of water. When they are fork tender, drain and transfer to a large bowl.
Add olive oil, salt and pepper to potatoes and toss vigorously to coat. The outside of the potatoes will break down slightly.
Transfer potatoes to a parchment lined baking sheet and bake for 20-30 minutes, or until the outsides of potatoes have turned golden.
While potatoes are cooking, do a fine dice on salsa veggies (1/8-1/4″). Combine in a small bowl and add lime juice, vinegar, paprika, and salt. Mix thoroughly and set aside.
Heat butter in a non-stick pan. Crack eggs into the pan one at a time and cook without moving until whites are mostly set (about 3 minutes). Flip eggs gently and cook for about 30 seconds, then flip back and remove from heat.
Plate potatoes and add eggs on top. Seasoning eggs with salt and pepper. Using a slotted spoon, add salsa to top of eggs. Garnish with fresh cilantro leaves and serve.
*Red jalapeños are not always easy to find, unless you visit a farmer’s market or grow them yourself. If you can’t find red jalapeños, use one green jalapeño and half of a red bell pepper instead.
† Sparrow Lane’s Walnut Champagne Vinegar and Bourbon Barrel Foods’ Bourbon Smoked Paprika can both be found in our Terra Kit. Order yours here.