Huevos Rancheros

The best Huevos Rancheros I've ever eaten was served at Cafe Pascal's in Santa Fe, NM. Cafe Pascal's in a great little restaurant that is packed every morning. They have delicious green chile, something I have had enough of in New Mexico to consider myself a bit of an aficionado. I have lots of different red and green chile powders in my cabinet, and they come in handy when attempting to use flavors of the Southwest.

Huevos Rancheros

2 eggs
Leftover rice
Black beans
1 small onion
1 pepper
Garlic
8 oz. tomatoes
Olive oil
Garlic
2 tsp. red chile

This isn't hard if you have some things ready. I had some leftover spanish rice and some black beans from another meal. I put them in small sauce pans and warmed them while I made the tomato chile sauce.


Chop the garlic, onion, and pepper. Heat some EVOO and add the veggies along with some salt and pepper. Saute the onions until translucent and the peppers are tender. Add the crushed tomatoes and a couple teaspoons of red chile powder. Bring to a boil and simmer for 15 minutes or so.

When the sauce is about ready, fry two eggs to your liking. I layered a few tortilla chips, topped them with the fried eggs smothered in chile sauce, and served the rice and beans on the side. I forgot cheese. If I were you, I'd cover it in cheddar cheese.


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