Eggs rancheros my way

The author of El Invitado de Invierno , Miriam, shows us a recipe that you will enjoy the most in your daily life: some really tasty huevos rancheros! She prepares them in a cast iron skillet that I love, the Skeppshult . Enjoy the recipe!

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

I'll start by asking the Mexican public for forgiveness, because they might conclude that these don't even remotely resemble real huevos rancheros, the kind that people eat for breakfast in Mexico. But that's why I've called them my way, ahem, so that they'll forgive me for this outrage.

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

My sauce is actually a sauté of onion and green pepper, accompanied by some delicious cherry tomatoes that are sautéed until they soften and burst. I have added the spiciness separately, in the form of slices of preserved jalapeño peppers, so that everyone can adjust the spiciness to their taste.

I served the eggs in my new Skeppshult frying pan , which is so cute I'd sleep in it at night. Of course, the thickness of the iron means you have to lift weights to operate it. But love is blind; I'll go to the gym for it if I have to.

Skeppshult cast iron skillet , Mediterránea glass glasses , Emile Henry ceramic plates , MasterClass wooden board and Pallarès wide-bladed knife

Ingredients (for 2 people)

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

Elaboration

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

2. Cover the bottom of a frying pan with olive oil and fry over low heat until the onion is transparent.

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

4. While the sauce is finishing, put half a finger of oil in another pan that will fit the corn tortillas and fry them lightly on both sides, just enough so that they start to brown, but without becoming crispy. Remove them to a plate and keep them warm.

5. Fry the two eggs in the same hot oil. Place the tortillas in the dish or pan where you are going to serve them, pour the seasoned and slightly drained sauce over them, and place the eggs on top. Season with salt and pepper.

We devoured it immediately, waiting just long enough to avoid burning our tongues.

Skeppshult cast iron frying pan