Huevos Rancheros with Spicy Ham Sofrito
3 tablespoons vegetable oil
10 ounces smoked ham, cut into 2-by-1/4-inch strips
4 large garlic cloves, thinly sliced
2 medium red onions, thinly sliced
2 Scotch bonnet chiles or jalape?os-halved, seeded and thinly sliced
crosswise
1 large green bell pepper, thinly sliced
1 teaspoon sweet paprika
2 medium tomatoes, coarsely chopped
Salt and freshly ground pepper
8 (6 inch) corn tortillas
8 large eggs
Cooking Directions
Preheat the oven to 475 degrees F. In a large skillet, heat 1/2
tablespoon of the vegetable oil. Add the smoked ham and cook over
moderately high heat until browned on the bottom, about 2 minutes.
Using a slotted spoon, transfer the ham to a plate. Add 1 1/2
tablespoons of the vegetable oil to the skillet along with the
garlic, onions, Scotch bonnet chiles and green bell pepper. Cover
and cook over moderately low heat, stirring occasionally, until the
vegetables are softened, about 12 minutes. Stir in the paprika and
cook over moderately high heat for 1 minute. Add the tomatoes and
cook until they release their juices, about 2 minutes. Stir in the
ham and season the sofrito with salt and pepper.
Meanwhile, wrap the tortillas in aluminum foil and warm them in the
oven. In a large cast-iron skillet, heat 1/2 tablespoon of the
vegetable oil. Crack 4 of the eggs into the skillet, season with
salt and pepper and fry sunny-side up over moderate heat, until the
egg whites are set and the egg yolks are still slightly runny, about
3 minutes. Transfer the eggs, yolk side up, to a plate and keep them
warm by tenting them with aluminum foil. Add the remaining 1/2
tablespoon of vegetable oil to the skillet and fry the remaining
eggs.
Set 2 tortillas on each plate. Top with the fried eggs, spoon the
sofrito on the side and serve.
Yield: 4 servings
Nutrition Info Per ¿ªÔÆÌåÓý
Calories: 584 Carbohydrates: 37 g Dietary Fiber: 5 g Fat: 35 g Protein:
30 g Sugars: 7 g
