The Recipes

Huevos Rancheros Tostada

I've really been missing California lately, and a lunch at a Mexican restaurant with my friend, Mary, came to mind recently.  It's a great family-owned restaurant that serves breakfast all day as well as their regular menu, and she tends to order huevos rancheros when we go to lunch there.  I think I need to start following her lead, because every time her plate comes out, I feel a little envious and that she ordered better than I did!

Of course, we tend to indulge in a margarita to go along with our lunch.  Sigh.  Since I'm not there, I decided to do a riff on huevos rancheros with what I had on hand tonight for dinner.  Hey... if Arroyo's can serve breakfast all day, I can certainly have it for dinner! 



Huevos Rancheros Tostada


- 2 corn tostada shells

- 1 egg

- 1/3 c. tomato sauce

- 1/4 red bell pepper, diced

- 1/4 small onion, diced

- 1/2 jalapeno, diced

- 1 lime, juiced

- 1/2 tsp. Mexican oregano

- 1 tsp. cumin

- 1 small garlic clove, minced

- salt

- pepper

- olive oil

- handful of cilantro, torn for garnish

- 1 scallion, diced

In a small pot, heat 1 T. of oil.  Add the pepper, onion and jalapeno.  Season with salt and let it soften for 5-6 minutes.  Add in the garlic, cumin, and oregano and stir for a minute.  Add in the tomato sauce, season again with salt and pepper.  Let it simmer for 10 minutes.

Meanwhile, heat the tostada shells for a few minutes in a toaster oven (or regular oven).  Spray a small pan with cooking spray and add the egg.  Once the white starts to turn opaque, flip the egg and cook another minute.  Remove from the heat and season the egg with salt and pepper.

Add the lime juice to the tomato sauce.  Plate one tostada shell and spoon half of the sauce over its surface.  Layer on the next shell and top with the remaining sauce.  Slide the egg on top and garnish with the scallion and cilantro.