Spent most of the day yesterday at the Northwest Folklife festival at the Seattle Center. Thank goodness we missed the shooting incident (we were waiting for the Northgate Bus Shuttle at the time the shooting chaos happened). I'm so glad the kids did not have to witness that.
Anyway, had plans for some good friends to come over for Brunch on Sunday. A few of the guests are vegetarian (eggs ok thankfully), so I decided on Huevos Rancheros. Nice, easy, filling, yummy, healthy, 100% perfect!
I saw this recipe a few years back in one of the Cooking Light issues, and it made it quite faithful to the recipe. It was very good, but I remember thinking that the idea was good, but it needed some doctoring. So here goes:
Huevos Rancheros with Zucchini and Bell Pepper
(Loosely adapted from Cooking Light Magazine)
1 large yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, diced
4 medium zucchini, 1/4 inch dice
4 large cloves of garlic, chopped
2 cans diced tomatoes with green chili
1 can plain diced tomatoes
1 can red enchilada sauce
1 tsp sugar
Salt + Pepper to taste
2 tbsp olive oil
Crema Agria (or sour cream will do)
Shredded Monterey Jack cheese
Vegetarian refried beans
1. Make a sofrito base. Heat 2 tbsp oil in a heavy pan. Add onions, bell pepper, jalapeno, and garlic. Sweat but don't brown.
2. Add tomatoes and enchilada sauce. Bring to boil and simmer 10 minutes. Add sugar. Check salt abd add salt and pepper to taste. Add in zucchini. Cover and cook approx. 15 minutes. Zucchini should be tender but not mushy.
3. Huevos: Make 1 or 2 fried eggs per serving. I like my fried eggs a bit runny for huevos but some of our friends wanted theirs well done. I strongly recommend a bit runny.
4. Heat corn tortillas in microwave (in a tortilla steamer). Reheat the refried beans.
5. To Assemble: Stack 2 - 3 tortillas on a plate. Spread with ~ 3tbsp refried beans. Place fried eggs on top and spoon a few generous ladles of sauce on top. Garnish with cheeses, crema agria and cilantro. Enjoy!