Dec 11, 2017
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
6 plum tomatoes (or 3 beefsteak tomatoes), cut in half
½ medium size jalapeño chile pepper, with seeds (or seeded for a milder sauce)
4 Tablespoons olive oil
6 fresh eggs, at room temperature
½ medium onion, sliced
½ teaspoon salt, more to taste
½ teaspoon pepper, more to taste
1 small garlic clove
20 sprigs fresh cilantro, leaves and tender stems, chopped (reserve 6 sprigs for the sauce)
½ cup avocado, cubed
½ cup queso fresco (or mozzarella cheese), cubed
1 can unsalted black beans, Eden Brand (optional)
Place the tomatoes and ½ jalapeño pepper in a small pot and fill it with water until the tomatoes are covered. On medium heat, cook the tomatoes until they are soft on the outside and the skin easily peels away, about 8 minutes. The center of the tomatoes should feel slightly firm. Once the tomatoes are ready, using tongs remove and discard the skins, allowing the tomatoes to remain in the water. Turn off the heat and let the flavors meld until ready to use.
Place a medium skillet over low heat; it will be hot enough for the eggs when a drop of water will sizzle as it hits the pan. Add ½ tablespoon of olive oil to the hot skillet, and swirl to evenly distribute the oil. With a fork, lightly beat 1 egg in a small bowl, and then pour it into the center of the pan. Using a fork spread the egg evenly to create a thin, round, crêpe-like shape. Cook for 30 seconds, flip and cook for 30 seconds more. Transfer to a plate.
Repeat this process with each of the remaining eggs, adding oil as needed. Stack the cooked eggs atop one another, and set aside.
Add 2 of tablespoons olive oil to the hot skillet you cooked the eggs in, and add ½ onion, ½ teaspoon salt and ½ teaspoon pepper. Cook until the onion is softened but still firm, about 2 minutes.
Working in batches, place tomatoes and ½ jalapeño pepper in a food processor with 1 small garlic clove. Be sure to reserve the liquid the tomatoes were cooked in. Pulse until combined, retaining a bit of texture.
Add the tomato mixture to the skillet, pouring it over the onion, and add ¼ cup of tomato water. Your sauce should be the consistency of a thick tomato juice. Add another ¼ cup of tomato water, if needed. Simmer on low heat for about 1 minute.
Cut the stack of eggs into 1-inch strips, and then cut the strips into bit-sized squares. Using a paper towel pat the squares gently to remove any excess oil, and then add the eggs to the sauce. Using a cooking spoon, gently cover the eggs with the sauce. If the eggs are not completely covered with sauce, add more tomato water. Add salt and pepper to taste, and place 6 sprigs of fresh cilantro in the skillet. Turn off the heat and allow the flavors to meld for at least 5 minutes. The longer the better!
If using black beans, drain and rinse the beans, place them in a small pot with ½ cup filtered water, salt to taste and cook on medium heat. Stir and bring to a boil. Cook 3-4 minutes or until the beans are tender, but still firm.
When ready to serve, warm the Torta de Huevo en Salsa, adding a little tomato water to thin the sauce if it has gotten dry or too thick. Remove the 6 sprigs of cilantro.
Using a ladle, spoon ¾ cup into a bowl, add 1 tablespoon of cubed avocado overtop along with 1 tablespoon of cheese, 1 tablespoon of beans (if using), and ½ tablespoon of chopped cilantro.
Serve immediately, with a spoon.
I like to place the avocado, cheese, beans and cilantro in decorative bowls on the table so guests can help themselves.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
Subscribe to our email list
WELCOME
Sign up for Annie's email list, devoted to sharing inspiration for table setting and menus, along with entertaining tips that will help you create an occasion to remember at home or your favorite destination!
Print Recipe