huevos rancheros.

Did you know that I often obsess over breakfast?

It’s by far my favorite meal of the day.

I was surprised to see that my mentioning of this on that list of more than you’ve ever wanted to know about me didn’t happen until #87.

Then I got worried. I thought maybe you might have missed it.

I mean…this is kind of a big deal.  If we’re going to be friends, you totally need to know that I love breakfast.

I was thinking this recipe of Huevos Rancheros would be just the perfect thing to discuss it over.

I like eating breakfast for dinner, and this may be my favorite dish for doing just that. The Mexican-vibe makes it feel evening-appropriate, and hey – maybe you should even whip yourself up some margaritas! I was inspired to make it by none other than the fabulous Deb of Smitten Kitchen, and I love how she sets it up by saying that this recipe is probably nothing close to authentic. Authentic or not, it’s positively delicious – and I bet you your favorite margarita that any huevos-rancheros-experto would agree.

Huevos Rancheros

Adapted via Smitten Kitchen

First, make a quick salsa fresca:

• Diced tomatoes
• Finely chopped red onion
• Minced jalapeno
• Kosher salt
• Squeeze or two of fresh lime juice
• Cilantro (optional)

Now you’re ready to rock. You will need:

• Eggs {as many as you’d like to eat!}
• 6-inch corn tortillas
• Shredded cheddar {or Monterey Jack, whatever you have on hand}
• Sour cream, for serving
• Black beans, for serving on the side {I used Goya canned black bean soup like Deb did}

Heat a tortilla in an lightly oiled pan over medium heat. When it is golden brown underneath, flip it over.

Sprinkle some cheese over the browned side and let it melt a bit. Break a single egg over the melting cheese. You may be tempted to break more than one, but don’t. There are plenty more tortillas to go around. And don’t worry if the egg runs all over the pan and off the tortilla.

Season the cooking egg with salt and pepper. When the white is about halfway set, flip the whole thing over. This can be a little tricky, especially if you’re like me and love a runny yolk more than anything in this world. If you do it carefully, you should be able to flip it without the yolk running off the tortilla.

Cook it for a few minutes on the other side. If you’re looking for runny yolk, take it off sooner rather than later.

Serve with black beans, sour cream, salsa fresca, hot sauce, and any other favorite additions.

Tequila welcome.