Ranch Eggs « Oklahoma Pastry Cloth

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Ranch Style Eggs

Monday, August 14th, 2017

You Can Take The Egg Off’n

The Ranch, But…..

The beauty of living in Oklahoma is all of the different kinds of foods found across the state. Meals are impacted by the influences of the early pioneer and by the German influence and the Polish influence and the Swedish influence and the Italian influence and the Native American influence and, of course, the Mexican influence. No matter, where you go in the state, depending on the early settlers’ cultural background of the area , the foods are sensational and different.

When talking restaurant foods influenced by the Latino culture we have Mexican, Tex/Mex, New Mexico/Mex and American/Mex but “At Home Mex” is a favorite at our home! And since breakfast is our favorite meal, I think that I need to share my own version of Ranch Style Eggs, also known as Huevos Rancheros. They are gooey, cheesy, luscious eggs that will start your day off with a bang or can make you a hit at a potluck brunch with friends. Since our tomatoes are still producing, I use my fresh tomatoes. However, you can use canned tomatoes and they are just as good. The recipe makes three eggs but you can double or triple the recipe into a larger casserole dish and do just fine.

Ranch Style Eggs

Ingredients:

1 Tbsp Olive Oil with 1 Tbsp Butter

1/2 cup chopped sweet onions

1/4 cup chopped bell peppers

1/2 -1 seeded and chopped jalopeno pepper (depending how hot you like your food) Optional

1 1/2 cups fresh or canned tomatoes, diced

1/8 tsp baking soda

1/2 tsp cumin powder

1/2 tsp chili powder

1/2 tsp garlic powder

3 corn tortillas with olive oil for brushing

1 cup shredded, sliced or crumbled cheddar or cojack cheese

salt and pepper to taste

Printable Recipe

photo 1 saute onions and peppers_zpsfiqjcf5l.jpg

Saute onions in 1 tbsp olive oil with 1 tbsp melted butter until onions are just clear. Add green peppers and saute.

Add either diced fresh tomatoes

photo 3 Add canned tomatoes_zpsiqbhteos.jpg

or add canned tomatoes. Stir and simmer.

photo 4 add soda and cumin_zps0haqsuga.jpg

Add soda and stir. A foam will form and just stir it down. The purpose of the soda is to cut the acid and any bitterness of the tomatoes. Add all of the spices and stir. Cook down until thick – about 20 minutes.

photo 6 tortillas in the pan_zpshmelvgo9.jpg

While the tomatoes are simmering, brush tortillas on both sides with olive oil and place into a casserole dish, overlapping to fit.

photo 5 Make wells with tomato sauce_zpswqzrz95u.jpg

Evenly distribute the tomato mixture around the tortillas, leaving a well in the center of each tortilla. Make sure that the tomatoes form a circular barrier for the eggs that you will be adding.

photo 7 eggs in tomato sauce_zpswcxnc6pt.jpg

Break eggs, one at a time and gently into the center of each tomato well.

Cover the eggs and tomatoes with cheese. I am using crumbled cheese here, but you can use sliced or shredded cheese as well. Bake in a 400º oven for 10 to 20 minutes, depending on how firm you like your eggs.

Serve hot with sausage, bacon or ham.