Been thinking about my friend Greg today over at Recipes for Rebels and sent him good, good vibes from halfway across the world as I cooked this dish.
I am loving my new cast iron frying pan…
This is the first dish I ever cooked from his fabulous cookbook, and indeed the very first recipe in the book.
But there are sooooooo many wonderful recipes in this book and the next one I want to cook is Eartha Kitt’s Crocked Rabbit with Winter Vegetables. Mmmm – gotta put that one in the diary soon.
Natalie Wood’s Huevos Rancheros
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
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 the sauce has thickened slightly.
Fry eggs in a small amount of butter in a separate pan, or poach in the hot tomato sauce.
To serve, place one egg on each tortilla, cover with sauce. Serve at once.