Natalie Wood’s Huevos Rancheros

This is a photo of me, many moons ago, pretending to play a Wurlitzer dressed as Natalie Wood.  Why?  It’s a long story.

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I am almost at the stage where I know how to rustle up Natalie’s Huevos Rancheros without looking at the recipe.  It has become the default “Spinster’s Saturday” breakfast.  Mr R has to work most Saturdays so I have got into the habit of kicking off a day of writing with these eggs.  Yum.

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Here is Natalie, according to the internet, rustling up this very dish…

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And here is the recipe, courtesy of my chum Greg and his brilliant book Recipes For Rebels.  

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Natalie Wood’s Huevos Rancheros

4 tortillas
2 tablespoons vegetable oil
1 clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped or 2 teaspoons red chili powder
1 cup fresh tomatoes, peeled and chopped or 1 cup canned tomato sauce
salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter

Fry tortillas quickly in hot oil; drain on paper towel. 

Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly. 

Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce. 

To serve, place one egg on each tortilla, cover with sauce. Serve at once.

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I really must try one of the other movie star breakfast dishes in Greg’s book sometime, I seem to be STUCK on Natalie’s eggs.  In fact, I have just decided, inspired by Greg’s brilliant video which I’ve linked to below, I’m going to make Susan Strasberg’s Cheese Blintzes this Saturday. 

 I have never made a Blintz, I have never eaten a Blintz, in fact, I have never even SEEN a Blintz.  I don’t even know if Blintz is a word…  But I know that these look GOOD!

Maybe Susan’s Blintzes will overtake Natalie’s Huevos Rancheros in the favourite Saturday brekkie stakes?

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2 Responses to Natalie Wood’s Huevos Rancheros

  1. Helen Coniam 13 Jun, 2017 at 5:05 pm #

    This looks very tasty. Just the thing to kick-start a weekend.

    • Jenny 16 Jun, 2017 at 5:13 pm #

      Indeed it is, sooooooo good!

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