I was introduced to huevos rancheros or “rancher’s eggs’ by one of my Scouts (Jesus Torralba) nearly twenty years ago when Jesus was our grubmaster for a cabin camping trip. Since then it’s been one of my preferred camping breakfasts.
A lot of recipes call for toasting whole tortillas and serving whole fried eggs on top of them, but I like this version (where the tortilla is torn up and sauteed with onions) much better. Adding chorizo (spicy Mexican sausage) cilantro and raisins that have been soaked in hot water for a while make it even richer. An easy to prepare, filling breakfast that’s perfect for Scouts. Try huevos rancheros, the Tabasco and salsa adds a little zing to your morning – mucho gusto!
Utensils Needed: frying pan, bowl, knife, cutting board, spatula
Ingredients for 1 serving
1 teaspoon water
1/2 10” flour tortilla
1/2 cup diced onion
Butter or margarine for frying
Tabasco, Salt and pepper to taste
1 tablespoon Salsa
- Warm cast iron skillet on medium heat.
- Break eggs into a bowl and stir until well scrambled.
- Tear tortillas into approximately 1 inch squares.
- Melt butter or margarine into hot skillet.
- Saute onions and tortilla pieces in skillet until tortilla starts to brown.
- Add eggs to the sautéed onions and tortillas. Lightly scrape the eggs off the bottom and edges of the skillet as they cook, once the eggs are cooked remove the skillet. .from the heat and serve.
- Top each serving with salsa, Tabasco, salt and pepper to taste.
Options Break up chorizo sausage and brown it after sauteing the onions and tortilla. Add fresh chopped cilantro and raisins that have been soaked in hot water for ten or fifteen minutes with the scrambled eggs.