Huevos Rancheros, Salsa de Aji Mirasol Asado
If you’ve never made roasted salsa from scratch before, you owe it to yourself to try it – you just can’t buy anything this good in a store at any price. This dish is easy and inexpensive enough to feed the whole gang.
Fresh, pastured eggs poached in roasted tomato salsa with fresh tortillas. Garlic, cumin, Aji Mirasol (this Peruvian chile’s name means looking at the sun), onions and cilantro..
Huevos Rancheros, Salsa de Aji Mirasol Asado
Coarsely chop tomatoes, tomatillos, red & green onions, garlic, jalapeño peppers, cumin and Aji Mirasol chiles. Season lightly with sea salt and smoked pepper and roast in a 450 degree oven until blistered, about 15 minutes.
Working in batches if necessary, transfer the roasted vegetables to the bowl of a food processor and pulse to a semi-coarse texture.
Pour the salsa into a skillet and simmer over moderate heat until thickened, about 15-20 minutes.
With the back of a large spoon, form a well in the just-bubbling salsa then crack an egg into the well. You can prepare as many as a dozen eggs at once, depending on the size of your pan and the quantity of salsa that you’ve made.
Cover the pan and cook eggs to your liking, about 3-4 minutes for runny yolks.
Meanwhile, heat fresh tortillas (corn tortillas are traditional for this dish) in a lightly greased comal or skillet.
To serve, nestle an egg inside a tortilla and spoon some of the salsa around the edges. Dress with a squeeze of lime.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Pennywise Platter Thursday 9/2 said,
September 2, 2009 at 10:39 pm
[...] Ren @ Edible Aria Huevos Rancheros, Salsa de Aji Mirasol Asado [...]
Amanda @ the Rebuild blog said,
September 2, 2009 at 10:46 pm
I am drooling. It’s late and time for bed and I am now thinking about dinner. I like the roasted vegetable touch! Very nice.
Amanda
Ren said,
September 2, 2009 at 10:49 pm
How funny! I was just on your blog reading about putting food by for the winter :-)
Thanks!
blur said,
September 2, 2009 at 11:55 pm
oh s* I’m drooling too. that’s right up my alley.
Ren said,
September 3, 2009 at 11:28 am
Thanks!
Kimi @ The Nourishing Gourmet said,
September 3, 2009 at 9:31 am
That looks wonderful (your pictures are always outstanding!). The salsa alone is worth making, but the whole dish is definitely drool worthy.
Ren said,
September 3, 2009 at 11:29 am
Thank you, Kimi!
sustainableeats said,
September 3, 2009 at 11:26 am
Ren, this sounds like dinner tonight!
Ren said,
September 3, 2009 at 11:29 am
Nice! Thanks Annette :)
blur said,
September 3, 2009 at 11:46 am
why no frijoles?
Erica @realfood2health said,
September 3, 2009 at 8:38 pm
I have never thought of using salsa for poaching. What a splendid idea! Thank you for all your wonderful suggestions!
Ren said,
September 4, 2009 at 7:46 am
Thanks! I picked up that idea from Cooks Illustrated (I think) a few years ago.
grace said,
September 4, 2009 at 2:45 am
huevos rancheros is an absolute favorite meal of mine, whether for breakfast, lunch, dinner, or all three. i do need some beans on the plate too, though. :) good on you for making salsa from scratch–so superior. excellent blog, by the way–your dishes are all so colorful and mouthwatering!
Ren said,
September 4, 2009 at 7:50 am
Do have them with beans if you prefer. I especially like black beans with epazote and toasted cumin..
Thanks!
AmyK said,
September 7, 2009 at 10:35 pm
This looks DIVINE! The tortilla looks particularly wonderful – did you make them or purchase?
Ren said,
September 8, 2009 at 7:32 am
Thanks!
These particular tortillas were purchased from Margarita’s Tortilla Factory in Manchaca, Texas.
AmyK said,
September 8, 2009 at 10:18 am
Great – I’m in New Mexico so I just might be able to find them. Thank you!
Menu for April 18th – 24th « Cracking an Egg with One Hand said,
April 21, 2010 at 8:07 pm
[...] breakfast: huevos rancheros, l.o. tortillas lunch: cheese sandwiches, veggie sticks, ranch dip dinner [...]