Huevos Rancheros

2 portions

UTENSILS: Flat frying pan (stainless steel pan), spatula

INGREDIENTS

4 eggs…you can use duck or turkey eggs

1 medium onion

4 tomatoes

1 small red bell pepper

2 garlic cloves

1 chile serrano

1 lemon juice

1 seed valencia orange

½ tsp sea salt

¼ tsp black pepper

½ tsp paprika

1 TBSP honey

4 TBSP olive oil 

4 stems of cilantro

Sourdough bread on the side (your choice of bread/tortilla)

PREPARATION

First, slice the onion and bell pepper in about ¼ inch slices.  Cut the onion in ⅛ inch slices. Dice the tomatoes. Mince the garlic, cilantro and chile serrano, keeping them separated.  

Heat the frying pan to medium heat.  Put 1 TBSP olive oil into the hot pan, ensuring that the pan is already at medium heat (not smoky or too cold).  Fry 2 eggs at a time on the pan, sunny side up style, adding another TBSP of olive oil after each of the 2 eggs are cooked. Once the eggs are cooked, place them on a plate.

Put 3rd TBSP of olive oil in the pan.  Saute the onions and peppers for about 2 minutes until golden.  Sprinkle a little sea salt and black pepper onto the vegetables.  Place on top of the eggs.  

Next, add the last TBSP olive oil into the hot pan.  Add garlic and chiles, frying for 1 minute. Then, add the tomatoes into the pan, frying for about 7 minutes. During which, add the rest of the salt, black pepper, squeezed orange juice and honey into the pan.

Place the tomatoes on top of vegetables and eggs.  Sprinkle cilantro on top of it all. Add the bread on the side if wanted.  Enjoy!