This is by no means an original Mexican recipe, rather this is my grandma’s version which I remember filling our kitchen with delicious smells on special weekend mornings. I like this recipe because of its versatility, you can use what you have in hand and make a hearty breakfast that will not soon be forgotten. Below are quantities for a version I made for me and my hubby just this morning.
1 tablespoon vegetable oil
2 green onions, thinly sliced (or 1/4 onion, chopped)
1/2 red pepper, chopped
5 slices of pepper salame, cut into thin strips (you can also use ham or bacon)
1 small can of diced tomatoes, strained (14.5 oz o 411 grams)
Parmesan cheese, grated (approximately 1/4 cup)
Mozzarella cheese, grated, or any other type of cheese you like and melts well (approximately 1/2 cup)
Salt and pepper to taste
In a large skillet place the oil at medium heat, add the green onion (or onion) and red pepper, let cook for a couple of minutes. Then add the salame, ham or bacon, stir and let cook for a couple of minutes. Add the tomatoes, stir lower heat and cover, letting it cook for a few minutes until the tomatoes soften and the flavours combine. Proceed to crack the eggs on top of the sauce and cover, letting the eggs cook for a couple of minutes. Finally sprinkle the cheeses on top, let them melt and season with salt and pepper.
You can serve these huevos rancheros with some soft corn tortillas previously heated in the oven (wrapped in aluminum foil) or even with some toast. For this special version I cooked some pancetta slices in the oven until crispy to make it look pretty, ensuring the dish matches my beautiful new skillet, a gift from my good friend Lucy 😉