Huevos Rancheros with Spicy Ham Sofrito

Name: Huevos Rancheros with Spicy Ham Sofrito
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 6-inchs 6-inch corn tortillas; 8 larges eggs; 4 larges garlic cloves, thinly sliced; 1 large green bell pepper, thinly sliced; 2 Scotch bonnet chiles or jalapeños—halved, seeded and thinly sliced crosswise; 2 mediums red onions, thinly sliced; 4 servings Salt and freshly ground pepper; 283 grams smoked ham, cut into 2-by-1/4-inch strips; 1 teaspoon sweet paprika; 2 mediums tomatoes, coarsely chopped; 3 Tbsps vegetable oil

The recipe Huevos Rancheros with Spicy Ham Sofrito is ready in around 35 minutes and is definitely a super gluten free and dairy free option for lovers of Mexican food. This recipe covers 22% of your daily requirements of vitamins and minerals. This morn meal has 447 calories, 28g of protein, and 23g of fat per serving. This recipe serves 4. A mixture of jalapeños—halved, ham, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 47

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Oven

In a large skillet, heat 1/2 tablespoon of the vegetable oil.

Ingredients you will need

Vegetable Oil

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Frying Pan

Add the smoked ham and cook over moderately high heat until browned on the bottom, about 2 minutes. Using a slotted spoon, transfer the ham to a plate.

Ingredients you will need

Smoked Ham

Ham

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Slotted Spoon

Add 1 1/2 tablespoons of the vegetable oil to the skillet along with the garlic, onions, Scotch bonnet chiles and green bell pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the paprika and cook over moderately high heat for 1 minute.

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Scotch Bonnet Chili

Green Pepper

Vegetable Oil

Vegetable

Paprika

Garlic

Onion

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Frying Pan

Add the tomatoes and cook until they release their juices, about 2 minutes. Stir in the ham and season the sofrito with salt and pepper.

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Salt And Pepper

Tomato

Ham

Meanwhile, wrap the tortillas in aluminum foil and warm them in the oven. In a large cast-iron skillet, heat 1/2 tablespoon of the vegetable oil. Crack 4 of the eggs into the skillet, season with salt and pepper and fry sunny-side up over moderate heat, until the egg whites are set and the egg yolks are still slightly runny, about 3 minutes.

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Salt And Pepper

Vegetable Oil

Egg Whites

Egg Yolk

Wrap

Egg

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Aluminum Foil

Frying Pan

Oven

Transfer the eggs, yolk side up, to a plate and keep them warm by tenting them with aluminum foil.

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Egg

Egg Yolk

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Aluminum Foil

Add the remaining 1/2 tablespoon of vegetable oil to the skillet and fry the remaining eggs.

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Vegetable Oil

Egg

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Frying Pan

Set 2 tortillas on each plate. Top with the fried eggs, spoon the sofrito on the side and serve.

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Tortilla

Egg

Equipment

Ingredients

Servings:

86-inchs

6-inch corn tortillas 8larges

eggs 4larges

garlic cloves, thinly sliced 1large

green bell pepper, thinly sliced 2

Scotch bonnet chiles or jalapeños—halved, seeded and thinly sliced crosswise 2mediums

red onions, thinly sliced 4servings

Salt and freshly ground pepper 283grams

smoked ham, cut into 2-by-1/4-inch strips 1teaspoon

sweet paprika 2mediums

tomatoes, coarsely chopped 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.