Quick and Easy Gluten Free Huevos Rancheros

Huevos Rancheros Recipe

Sometimes you want breakfast for dinner.  Sometimes you want something a little more hearty for brunch on a Saturday and sometimes you just want a good hangover recipe.  This one fits the bill on all levels and you won't be standing in the kitchen for an hour trying to get it done.  The recipe is flexible, add jalapenos, or roasted corn for a little more spice or sweetness. Leftover refried beans are an easy item to add.  Simply spread some on the tortillas before topping them with the eggs and Guacamole.

Ingredients

• 1/2 Medium onion, chopped (about a half cup)
• 1 10-ounce Can Rotelle
• 1 -2 Large fresh vine-ripened tomatoes de-seeded and diced.
• Garlic powder
• Chili powder 
• Ground cumin to taste (optional)
• South African Smoke spice (Sold at Trader Joe's)
• 4 Gluten Free Corn Tortillas
• Extra Virgin Olive Oil
• 4 Fresh eggs
• 2 Tbsp fresh cilantro, chopped (optional)
• 1/4 Cup grated cheddar cheese
• 1/4 Cup sour cream or plain greek yogurt

Method

1 Make the sauce first by softening the onions and cooking down the fresh tomatoes in a little olive oil in a large skillet or pot on medium heat.

Once translucent, add the Rotelle and the juice it's packed in. Add additional chili powder,  cumin, garlic powder and South African Smoke spice to taste.  Start with 1/8 of a teaspoon of each and then see how you like it.  Bring to a boil, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Add salt to taste if needed.

2 Prepare the tortillas.

Heat the oven to a low 150°F,  place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.

Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.


3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little olive oil to the pan, heat the pan on medium high heat. Crack 2 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs. Repeat when those eggs are done.  Eggs over easy is ideal because the yolks help create a creamy gravy for the dish.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, grated cheese, sour cream and sprinkle with cilantro if desired. If you want to kick it up a notch, and who doesn't, make some fresh guacamole to top the dish.  I'd love to say I have my own secret recipe, but when I find a good one, why not just share it.  Credit goes to Alton Brown's Guacamole Recipe for this one.  I followed it to a T and it is simply delicious.  No gluten there either.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat.

Makes 2-4 servings, depending on your appetite.