Wednesday, July 15, 2009
super quick huevos rancheros
i'm a little embarrassed to post this, because its barely even a recipe. but it was delicious, easy, and healthy, so you should make it anyway.
all you do is take 1 can of mexican style diced tomatoes (if you have plain, add some chopped green chilies--i think that's the only thing that makes them "mexican"), throw it in a skillet and heat for a few minutes, crack two eggs into the pan, and wait until your eggs are cooked (5 minutes maybe--i broke the eggs, which is why you can see egg pieces in the photo and not a whole egg, but if you are a more experienced egg cook than me, i'm sure you'll manage to cook the eggs whole and correctly), and you have a yummy dish for two. serve with refried beans (also from a can) and warm corn tortillas.
see? only two ingredients, one of which is canned. it reminds me a little of my 6th grade home ec. class, which involved many "recipes" that were variations on the basic theme "different things spread on pillsbury biscuits". the class also involved sitting next to an evil girl who giggled ALL THE TIME, especially when the guy i had a crush on asked her out IN THE MIDDLE OF CLASS IN FRONT OF EVERYONE. but that is another story, and clearly one i am still a little bitter about, so we shall stop talking about in now, and enjoy our delicious, yet inauthentic and not from scratch, huevos rancheros.