A DELICIOUS MEXICAN BREAKFAST | Papas Doradas Con Huevos en Salsa Roja ❤
My Ron and I love a hearty breakfast, it's our favorite meal of the day. This DELICIOUS MEXICAN BREAKFAST of PAPAS DORADAS CON HUEVOS EN SALSA ROJA is one of our favorites, we love it with refried beans and flour tortillas. This is a simple dish with few ingredients and so easy to prepare, but it is packed with flavor. This is one breakfast dish that stands out in my childhood memories because it was also one of my dads favorite and my mom knew it. The roasted tomatoes, chile serrano and garlic are blended with some cilantro and I always add some tomato sauce because it changes the flavor to another delicious level. Fried potatoes and onions add the texture we love and combined with the Salsa Roja and eggs makes it a dish fit for a King and it's the perfect breakfast dish when entertaining family or friends because you can prepare a big skillet full and serve everyone at the same time.
As an Amazon Associate I profit from qualifying purchases (affiliate)
•White Egg Holder
•Calphalon 3qt frying pan
•Joie flex Turner egg spatula
Le Creuset griddle (yellow may not be available, but this is similar)
INGREDIENTS----------------
1 Large russet potato (or your favorite)
5 extra large eggs
4 large Roma tomatoes
1/2 small onion julienne style
3 serrano peppers (optional)
1 large garlic clove
Small bunch cilantro
1/2 can tomato sauce
1 C. water
SEASON All seasoning salt (as needed)
Salt and Pepper (to your liking)
vegetable oil for frying (as needed)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Huevos Rancheros
In this traditional Mexican breakfast, eggs are cooked in a tomato sauce and served open faced on corn tortillas with a sprinkle of cheese. If desired, kick it up with hot sauce. Get the recipe:
Dans ce repas traditionnel mexicain du matin, les œufs sont cuits dans de la sauce tomate fraîche, puis servis sur le plat dans des tortillas de maïs, saupoudrés de fromage. Vous pouvez épicer le plat avec de la sauce piquante. Obtenir la recette:
Excellent Huevos Rancheros Ranch Style Eggs Superb Mexican Breakfast
Welcome to my channel, I hope you enjoy watching all the kayak fishing around the UK, mostly in the North Sea - in the sea and river, fishing for cod, bass, tope, dogfish, smoothound, thornback ray, whiting, wrasse and anything else I can target. Maybe you like my hornby model railway trainset layout? or my cooking fish or general cooking with my ninja foodi max health grill and air fryer? There's scuba diving off the North Norfolk Coast and Suffolk, wreck diving, reef diving, river diving, even Cenote Diving, in the Red Sea off Egypt, the Mediterranean off Malta and Gozo and in Mexico, Brazil, Lanzarote in the Canary Islands, Pembrokeshire in Wales, Swanage and Plymouth and of course the diving with sharks in South Africa. There's kayaking too, including surfing sailing and touring in the UK and abroad and a bit of snorkelling, Plenty of videos too of me fiddling with and driving my classic car, a 1973 Triumph Spitfire and other cars get a look in too. There's cooking, eating, travelling around various cities in Europe - Berlin in Germany, Naples and Rome in Italy, plus the Vatican; Sofia, Varna, Plovdiv and elsewhere in Bulgaria; Lefkosia / Nicosia and much of Cyprus, Krakow in Poland, there's Malta too. Istanbul in Turkey just outside Europe too, and Egypt around Hurghada. Further afield there's a bit of South Africa and Latin America with the Mayan Riviera of Mexico and Rio de Janeiro, Paraty and Isla Grande in Brazil. There's even a bit of Northern Ireland and parts of England mixed in with the nonsense of East Anglia in a camper van with my daughters! If you enjoy one video please watch another and consider subscribing so you don't miss future uploads however crap they might be! Thanks and regards, Mark
Huevos Rancheros en Salsa, a Redneck's Take on Shakshuka or Purgatory Eggs in Tomato Sauce!
Nowadays, many American families are looking for budget-friendly, innovative recipes. If you seek nutritious, cheap, easy recipes, nothing beats eggs! If this title caught your attention, there is a good possibility that you may be experiencing the burden all of us feel every time we go to the supermarket or the gas station. For this reason, I will be making a series of nutritious, easy, and affordable recipes over the upcoming weeks. Given the current state of the economy may be a good idea for the channel.
Maybe I get the troll off my back who keeps making sarcastic comments on my enchilado de camarones videos ( and the fish creole video ( In those videos, I mentioned that once you master the sauce, you can easily replace the protein with eggs, among other things, and that is what we are going to make today.
I struggle with naming this ???????????????????????????????????? ???????????? ???????? ???????????????????????? ???????????????????? recipe because it is something I have developed and molded over the years. On its appearance, I guess you can call it ???????????????????????? ????????????????????????????????????, but anyone from Texas or of Mexican descent will say otherwise. In all honesty, this is a Cuban dish I grew up knowing as ???????????????????????? ???????? ????????????????????. But if you are Cuban and taste this, you too may disagree! Not only that, I just recently learned that this poached egg recipe in a simmering spicy tomato sauce is known in North Africa and throughout the Middle Eastern as ????????????????????????????????????. Upon closer examination of the recipes, many resemble purgatory recipes. Purgatory is an old word recipe consisting of pouched eggs in a spicy tomato sauce commonly found throughout Spain and Portugal from the tenth to the fifteen century. I guess it is them who we need to give credit for spreading it all over the world.
At the end of the day, and don't matter what you call it, huevos rancheros, shakshuka, huevos en salsa Cubano, or simply ???????????????????????????? ????????????????. It makes for a great affordable meal at breakfast, lunch, or dinner when properly executed. And I know that there will be many comments saying, just add or use pasta or tomato sauce but trust me when I say. The taste profile is not the same.
???????????? ???????? ???????????????? ???????????????????????????? ???????????????????????????? ???????????????????????? ???????????????????????????????????? ???????? ???????????????????????? ????????????????????
I think that the main difference between my ???????????????????????? ???????????????????????????????????? ???????? ???????????????????? to recipes from Texas or even Baja California is the sauce. Although I used tomatoes is not a tomato-based sauce as you often find on shakshuka or ???????????????????? ???????????????????????? ???????? ????????????????????. To make the sauce, we'll start with a roux.
Deposit one tablespoon of butter and one tablespoon of oil into a large skillet, and bring to temp over medium-low heat. Once up to temp, lower the temperature to low, add one tablespoon of flour, and cook while stirring it for 3-4 minutes. At which time, we will add the dry spices consisting of smoked paprika, chili, onion, garlic powder, salt, pepper, cumin, and oregano. Continue to stir for another 2-3 minutes. We will add a can of Ro-Tel diced tomatoes with green chilies with their juices. Know that Ro-Tel canned diced tomatoes and chopped green chilies come in different heat levels, from mild to hot. After working it into the blend, add some chicken or vegetable stock to form a sauce - usually, about one cup. If you don't have broth, you can use water, and if you want to reinforce the taste, consider adding a chicken bouillon. Make sure everything is well incorporated, cover it, and cook for about 6-8 minutes for the taste profile to develop.
At this time, we will taste for salt and add anywhere from one teaspoon to one tablespoon of sugar. The sugar creates a nice contract against the chili powder, and the smoked paprika resembles that of a TexMex mole. If you are satisfied with the taste profile, we must make a judgment call based on how much liquid there is on the skillet. I am only making three eggs, so about a cup of broth will suffice, but if you are making more eggs consider adding more.
The only thing to do is add the number of eggs to be pouched. I like to separate them into small ramekins to control where the eggs land within the tomato sauce. After depositing our eggs in the sauce, cover it and cook for 5 minutes at low heat.
???????????????????????????????? ???????? ???????? ???? ????????????????????: This last part is 100% optional but something I recommend trying. After your eggs have been pouching for 3-4 minutes, add a tablespoon f your favorite pasta sauce on top of each egg and cover it with a slice of white American cheese. Without a doubt, a must-try!
#HuevosRancheros #HuevosEnSalsa #Shakshuka #EggsInTomatoSauce #Purgatory #Recipe