Recipe

Huevos Rancheros With Spicy Ham Sofrito Recipe

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Ingredients

2 medium red onions, thinly sliced
10 oz smoked ham, cut into 2-by-1/4-inch strips
8 large eggs
1 large green bell pepper, thinly sliced
4 large garlic cloves, thinly sliced
2 medium tomatoes, coarsely sliced
2 Scotch bonnet chiles or jalapeños-halved, seeded & thinly sliced crosswise
1 tsp sweet paprika
Eight 6-inch corn tortillas
Salt & freshly ground pepper
3 tbsps vegetable oil

Directions

Step #1 Preheat the oven to 475°.
Step #2 In a large skillet, heat 1/2 tbsp of the vegetable oil.
Step #3 Add the smoked ham & cook over moderately high heat until browned on the bottom, about 2 mins.
Step #4 Using a slotted spoon, transfer the ham to a plate.
Step #5 Add 1 1/2 tbsps of the vegetable oil to the skillet along with the garlic, onions, Scotch bonnet chiles & green bell pepper.
Step #6 Cover up & cook over moderately low heat, stirring every once in awhile, until the vegetables are softened, about 12 mins.
Step #7 Stir in the paprika & cook over moderately high heat for 1 min.
Step #8 Add the tomatoes & cook this until they release their juices, about 2 mins.
Step #9 Stir in the ham & season the sofrito with salt & pepper.
Step #10 Meanwhile, wrap the tortillas in aluminum foil wrap & warm them in the oven.
Step #11 In a large cast-iron skillet, heat 1/2 tbsp of the vegetable oil.
Step #12 Crack 4 of the eggs into the skillet, season this with salt & pepper & fry sunny-side up over moderate heat, until the egg whites are set & the egg yolks are still slightly runny, about 3 mins.
Step #13 Transfer the eggs, yolk side up, to a plate & keep them warm by tenting them with aluminum foil wrap.
Step #14 Add the remaining 1/2 tbsp of vegetable oil to the skillet & fry the remaining eggs.
Step #15 Set 2 tortillas on each plate.
Step #16 Top with the fried eggs, spoon the sofrito on the side & serve.
Step #17 Notes: Variations: Use the sofrito in cheese quesadillas or on grilled chicken, or toss with roasted new potatoes.
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