Most Americans are familiar with huevos rancheros or ranch eggs, a classic Mexican breakfast of fried eggs on warm tortillas smothered with cooked tomato salsa (tomato sauce). I had these Yucatan style eggs for the first time in Los Cabos, Mexico, where the tortillas were served on the side and it was suggested I use them like spoons to gather all the delicious flavors on my plate to enjoy in one bite.
This Torta de Huevo en Salsa is a beautifully refined version of the classic rancher’s style dish, with a more complex flavor profile and a fantastic presentation worthy of any table. When served with black beans, it is a meal hearty enough for brunch or an easy supper.
Laura Compos Quintero taught me how to make these crave-worthy eggs which have quickly become a family favorite in our home. She learned the recipe from her mother, Mercedes Cobian, who combined and refined recipes from her mother and mother-in-law to make this version.
My family loves to have brunch on Sundays, especially when entertaining weekend guests, and this dish is perfect for a big crowd. It can be prepared in advance of serving, and the longer the dish remains on the stove the better it gets – the eggs absorb all the flavors of the sauce.
I am especially delighted to cook this when I have access to farm fresh eggs, locally grown tomatoes, plus garlic, chile peppers and fragrant cilantro from my own garden. I love cilantro, but for the cilantrophobic this recipe works just as well with rosemary and parsley, and here’s a tip from Laura: “If your tomatoes are not as sweet as they could be, add a teaspoon of cumin to the sauce.”
Yield: Serves 4