The Lopez Huevos Rancheros
This huevos rancheros recipe has become a family staple in our new North Carolina home. Friends who have had the pleasure of trying it for themselves have been asking for this recipe for a long time!
To catch you up, my parents bought a home in Sapphire, NC this past fall, and have been working on renovations ever since. We plan to turn it into the perfect Airbnb rental, with all the mountain escape amenities. My parents are such the power couple - working as a team to transform a basic home hidden away in the Smoky Mountains - to a complete destination resort. It's become the ultimate house flipping project.
The home will be available to rent once the renovations are completed. (Feel free to start planning your 2019 mountain adventure!)
Amongst the amazing transformations, my favorite has to be the kitchen. What was once an outdated, limited counter space, second thought, became a glorified, white and blue quartzite countertop, beauty of a kitchen. We even carved out a window in the wall to create the perfect lake view over the kitchen sink. It was made with a cook in mind, which in our family is my father.
***still a work in progress***
Check back next week for completed after picture!
This recipe has always been a family favorite, but since we've been spending time in this home, it's become a breakfast staple. It kind of works out perfectly too. Huevos rancheros translate to "country eggs." Being the fact we're probably the only Cubans in Sapphire, it's pretty fitting.
This recipe is excellent for large groups. The pico de gallo is simply prepared using fresh local produce from the Cashiers Farmers Market, drizzled with olive oil, cilantro, and a dash of salt and fresh cracked pepper. The avocado adds a delicious pop of green color and creamy texture to the plate. The eggs can be any style you prefer; we choose to fry them. (I love using the yolk as a natural dipping sauce.) All while the toasted tortilla makes the perfect, crunchy foundation for it all.
*PRO TIP: the best way to eat this dish is by sliding the egg to the side, tearing a piece of crunchy tortilla and piling the perfect ratio of pico de gallo, guac, yolk and egg on top. YUMMM!
Recipe: The Lopez Huevos Rancheros
- plum tomatoes
- red onion
- olive oil
- salt & pepper
*Note: For some of my simpler recipes I won't be including ingredient measurements. This is done with intention, to encourage you to experiment, through trial and error, how to scale your ingredients and how to fine-tune your personal flavor profiles. I may only need one plum tomato if I make this for myself, but maybe you like extra pico de gallo on your plate or are serving a larger party size. I may like more cilantro or olive oil than you prefer. Train your brain and use your personal palate to measure out ingredients.
- Dice tomatoes and onions. Place in a bowl and mix in cilantro, olive oil, salt, and pepper.
- Coat butter in nonstick skillet over medium-high heat until hot. Crack eggs and slip into the pan, one at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. You can flip it, or flip the white over the yolk. (See picture)
- Slice or mash avocado. Add salt and pepper for taste.
- Place tortilla in the toaster oven until desired toast.