Huevos Rancheros My Way

The author of The Winter Guest, Miriam, shows us a recipe you'll truly enjoy day to day: really tasty huevos rancheros! She prepares them in an iron skillet that I'm in love with, the Skeppshult. Enjoy the recipe!

There are few things more succulent than a good fried egg. Mmmm, huevos rancheros, Mexicans might say.

I begin by apologizing to the Mexican public, because they may conclude that these don't resemble authentic huevos rancheros from Mexico at all. But that's why I've called them my way, ahem, so you'll forgive this transgression.

Huevos rancheros are fried eggs served with lightly fried corn tortillas and a spicy sauce that can be more or less blended or chopped. The eggs can be scrambled with this sauce instead of fried.

My sauce is actually a sofrito of onion and green pepper, accompanied by some tasty cherry tomatoes that are sautéed until they soften and burst. I put the heat on the side, in the form of strips of pickled jalapeños, so everyone can adjust the spiciness to their taste.

I served the eggs in my new Skeppshult skillet which is so lovely I'd sleep with it at night. That said, the thickness of the iron forces you to lift weights to handle it. But love is blind; for it I'll go to the gym if needed.

Skeppshult iron skillet, Mediterránea drinking glasses, Emile Henry ceramic plates, MasterClass wooden board and Pallarès wide-blade knife

Ingredients (for 2 people)

• 1 red onion
• 1 Italian green pepper
• a handful of cherry tomatoes
• extra virgin olive oil to taste
• 2 corn tortillas
• 2 free-range eggs
• jalapeños to accompany
• salt and pepper to taste

Preparation

1. Cut the onion into rings and the green pepper into thin strips.

2. Cover the bottom of a skillet with olive oil and sauté over low heat until the onion is translucent.

3. Add the washed cherry tomatoes and continue sautéing until they soften and burst.

4. While the sauce finishes cooking, pour about half a finger of oil into another skillet large enough for the corn tortillas and lightly fry them on both sides, just until they begin to brown but without getting crispy. Remove them to a plate and keep them warm.

5. In the same very hot oil, fry the two eggs. Place the tortillas in the dish or skillet you'll serve them in, pour the sofrito slightly drained of its oil and seasoned, and place the eggs on top. Season with salt and pepper.

Devour immediately, waiting only long enough not to burn your tongue.

Iron skillet Skeppshult