Hispanic Heritage is a month to celebrate family traditions, customs, fiestas and much more. It also means enjoying delicious food!
Being Mexican-American, I love spiciness in my food even at breakfast time – yes that’s right breakfast! My mother would cook huevos rancheros for my father after a hangover, or when she was feeling like he needed some spiciness to wake him up. I would never pay attention to how she would make them, since I did not like them when I was younger, but now they are the best for me. I can have them every morning. Not to mention, they are my husband’s favorite as well.
It is a very simple breakfast to make – preparation time is around 10-20 minutes – and I always accompany it with coffee.
For the ingredients, you will need the following:
2 chiles serranos or jalapeños if you do not want them to spicy
1/2 white onion – or to preference
Salt and pepper to preference
4 eggs (about four eggs, depending on how much salsa you add to them. I like mine loaded but its up to your preference)
First, cut the tomatoes to small-medium pieces; slice the white onion; cut the chiles serranos/jalapeños to small round circles – if you want them smaller, so you don’t bite into them and end up cutting them again in half or into smaller pieces.
In a small pan that is under medium heat, add about 2 tbsp of corn/vegetable/avocado oil; let it warm up, and then toss in the veggies before adding salt and pepper to your preference.
Let it cook for about 3-5 minutes, but make sure to be stirring the veggies on the pan, so they do not stick to it. Once you see they are boiling, lower down the heat and then mix them constantly, until the tomatoes are dissolved and everything else looks cooked. In the meantime, I cook everything else. I keep the veggies on low heat so it will be warm at the time of serving.
You can make your own tostadas at home, or use ones that can be bought from stores. I made my own tostadas, and below is the details on how I made them. I use only one egg per tostada, but you can add another egg, if you wish to.
On a small pan, add about 1 cup of oil that will be enough to cover your corn tortillas. Once the oil is hot enough, toss the tortilla and let it get crispy on one side – usually when the sides start to turn gold/brown. Flip the tortilla, then, and let it crisp. Also, once you have reached the crispiness that you prefer, set them aside on top of a napkin to help rid of the excess oil.
Then, you can start making your sunny-side-up eggs. If you still have oil in the same small pan where you used to make your tostadas, you can re-use it, or add more oil for your sunny-side-up eggs. If the oil is still hot, then you are ready to just pour the eggs but, if not, then give it about a minute for the oil to heat up. Once the oil is warm enough, then you can pour the eggs on the pan and add salt/pepper to your preference and let them cook.
To serve, put the tostada on a plate first, before adding on the egg, and then placing your homemade salsa on the top. You can then bite right into it and ENJOY! Oh, and don’t forget the coffee!