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Huevos Rancheros, egg farmer-style!

Water isn't the only liquid you can use to poach eggs. While I might not accept a challenge to try using orange juice, a simmering pot of stock or broth, or tomato juice or sauce works beautifully and will not only cook the egg to your preferred degree of poached-ness, it will also infuse wonderful complementary flavours. If you're up for trying a curried version, try this recipe for Curried Poached Eggs. Poaching eggs in a flavourful sauce is a favourite way egg farmers John and Jeanette Vanderwerff of St. Anns, Ontario, enjoy the eggs their hens lay. When fresh tomatoes are in season, Jeanette likes to use them to make this chunky sauce for Huevos Rancheros (pronounced way-vohs-ran-CHAIR-ohs and meaning "eggs, rancher-style" although for today it will mean "eggs, egg farmer-style").

 

Huevos Rancheros

This classic Mexican dish was originally served for breakfast and made with fried eggs served over corn tortillas. According to Wikipedia, in the 1950's, food writer Clementine Paddleford found a version that called for poached eggs to be cooked in a tomato sauce and served over toast. Jeannette likes to serve the poached eggs and tomato sauce over toast too. Refried beans, avocado slices or guacamole, and even sour cream or grated cheese can accompany the dish. Here's the Vanderwerff's recipe - it's really easy to make. However, if you'd rather have someone else cook your Huevos Rancheros and you live in or near Toronto, here's a link to the best places to eat Huevos Rancheros in Toronto. I'm sure there are many other great restaurants the world over that make a mean Huevos Rancheros! Huevos Rancheros Makes 3 servings 2 tsp cooking oil 1 medium onion, chopped 1 can (28 oz/596 mL) diced tomatoes 2 tsp chili powder 1 tsp dried oregano ½ tsp salt ¼ tsp pepper 6 eggs Corn or flour tortillas, hot cooked rice, or toast Chopped fresh cilantro (optional) Heat oil in a large skillet. Add onion; sauté until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally. One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes. Serve over rice, tortillas or toast. Garnish with cilantro if desired. Tips: * If the sauce thickens too much while simmering, add a little water to thin slightly. * Four to five medium fresh tomatoes can be substituted for canned tomatoes. If using fresh tomatoes, the sauce may need to be simmered a few minutes longer to blend flavours.

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