Huevos Rancheros al la Cocina California
The traditional fried egg dish is served upon lightly fried corn tortilla topped with a salsa and accompanied with refried beans and avocado. In this Cocina California variation, eggs are served upon a bed of potatoes and the salsa is freshly prepared just prior to serving.
This salsa is prepared with pickled jalapeño rajas (slices) and a smidgen of the pickling liquid that provides the dish with a savory aromatic flavor. Fresh tomatoes provide a garden-fresh balance to the fiery jalapeño. Lightly sautéd onion add a sweetness and crispness to this salsa. Yum! Let’s get started.
3 tablespoons olive oil
1 lb potatoes, peeled, sliced 1/8 inch thick.
½ medium size onion thinly sliced (white onion preferred)
2 roma tomatoes each cut lengthwise in 8 slices
1-2 tablespoons picked jalapeño slices (jalapeño rajas en escabeche)
1 ½ tablespoons pickled jalapeño juice
1 ½ tablespoons chopped cilantro
Salt and pepper
Preheat the oven to 350 ° F. Place the sliced potatoes in a large bowl, pour half of the olive oil over potatoes, stir to coat. Season with ½ tablespoon salt and ¼ tablespoon pepper. Spread slices on a baking sheet and bake until tender for about 30-35 minutes.
Heat a sauce pan to low medium heat. Add remaining half of olive oil and sauté the onions just enough to keep a little crispness; about 2-3 minutes. Add the jalapeño and pickling liquid, tomatoes and cilantro. Sauté just enough to warm the ingredients. Cover and keep warm.
Fry eggs, plate the potatoes on a dinner plate circularly, top with a eggs and cover the with salsa.
Optionally, garnish with slices of avocado and warm flour tortillas.
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