Okay I admit it, I’m addicted to Mexican food. I’m not sure if it’s the Spanish side of me, but I’m realizing not only how much I love the flavors and spices, but I want them in simple, small dishes. This is almost like a tapas plate because the portion size is so small, but it’s something that I love to have for breakfast or even lunch. AND eggs are being added to everything these days, so I’m sure that this could pass as a fun appetizer or tapas dish at a party! I’m calling it Three Ingredient Huevos Rancheros Tapas. It’s tortilla chips covered in fried egg and topped with Tomatillo salsa. All the ingredients came from my favorite store, Trader Joe’s!
I get tired of toast with my eggs. There, I said it. I’ve had toast every which way I could possibly imagine. And frankly, I’m trying to cut back on the bread. So insert yummy tortilla chips here and you have a winner. I’ve also perfected my egg frying technique. I use European butter called Kerrygold Irish butter. Warm that in a pan until melted, crack an egg into the pan of butter. I usually use my flipper to crack the yolk and swirl it around. Then I sprinkle pink salt and lemon pepper on top. Flip and turn the heat off. Voila, fried egg! Organic brown eggs are my favorite. I used to raise hens and they laid brown eggs. The yolks are generally more deep yellow in brown eggs which does signify more flavor… but I encourage you to try some organic brown eggs and see for yourself.
Probably my favorite part of this tapas dish is the salsa. It’s a green roasted Tomatillo Salsa from Trader Joe’s that’s absolutely delightful. We keep this salsa on hand in our fridge as a staple. It’s something that goes good with anything, and the flavors of the roasted tomatoes with the roasted jalapanos, cilantro and spices are blended perfectly! And don’t you want to make your Huevos Rancheros Tapas look like a sunflower just like mine? 😉 If anything, the design will make you or guests smile as you dig in!
Here’s the very simple recipe to this Three Ingredient Huevos Rancheros Tapas Recipe: