Eggs rancheros my way

The author of El Invitado de Invierno , Miriam, shows us a recipe that you will enjoy the most in your day to day: some really tasty ranch eggs! He prepares them in an iron skillet that I am in love with, the Skeppshult . Enjoy the recipe!

There are few things more succulent than good fried eggs. Mmmm, some huevos rancheros, the Mexicans will say.

I start by apologizing to the Mexican public, because they still conclude that these don't even remotely resemble some of the real huevos rancheros, the kind that are eaten for breakfast in Mexico. But that is why I have called them in my own way, ahem, so that they excuse me for this outrage.

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

My sauce is actually a stir-fry of onion and green pepper, accompanied by some rich cherry tomatoes that are fried until they soften and burst. I have put the spiciness aside, in the form of slices of canned jalapeño peppers, so that each one can adjust the spiciness to their liking.

I have served the eggs in my new Skeppshult frying pan which is so soft I would sleep in it at night. Of course, the thickness of the iron forces you to do weights to handle it. But love is blind; I go to the gym for her if necessary.

Skeppshult iron skillet , Mediterranean crystal 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
• 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 to fry until they soften and burst.

4. While the sauce is just made, we put half a finger of oil in another pan where the corn tortillas fit and lightly fry them on both sides, just enough so that they begin to brown, but without getting crunchy. Remove them to a plate and keep them warm.

5. In the same very hot oil we fry the two eggs. We put the tortillas in the dish or frying pan where we are going to serve them, pour the sauce, drained of its oil and seasoned, and place the eggs on top. We season.

We devoured immediately, waiting just long enough not to burn our tongues.

Skeppshult iron skillet