Equipment
Ingredients
Ranchero Salsa
- 350 g roma tomatoes, roughly chopped
- 50 g white onion, roughly chopped
- 15 g jalapeno, stemmed and roughly chopped
- 10 g garlic, peeled and smashed
- 15 ml olive oil
- salt
Eggs and Base
- 4 corn tortillas
- 4 large eggs
- 30 ml neutral oil
Garnish
- 5 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-high heat, roughly 190°C/375°F. Add the chopped tomatoes, white onion, jalapeno, and smashed garlic. Sauté until the vegetables soften and develop a slight char, releasing their juices.
Transfer the blistered vegetable mixture to a blender. Blend briefly until a cohesive but slightly chunky salsa forms.
Return the blended salsa to the skillet. Simmer over low heat, approximately 90°C/195°F, to thicken and concentrate the flavors. Season generously with salt to taste, then remove from heat and cover to keep warm.
In a separate, dry non-stick skillet over medium-high heat, toast the corn tortillas individually. Cook each side until warm, pliable, and slightly fragrant.
Wipe out the non-stick skillet and heat the neutral oil over medium heat, roughly 175°C/350°F. Carefully crack the eggs into the pan and fry them to your preferred doneness, ensuring the egg whites are fully set (reaching at least 74°C/165°F for food safety if a firm yolk is desired).
Place two warm tortillas on each serving plate. Carefully lay a fried egg on top of each tortilla. Spoon the warm ranchero salsa generously over the eggs and tortillas, leaving the yolk slightly exposed. Garnish with chopped cilantro if desired.
Chef's Notes
- For a deeper, smokier flavor profile, try dry-roasting the tomatoes, onion, and unpeeled garlic on a cast iron comal until blackened before blending, rather than sautéing them in oil.
- Basting the egg whites with hot oil as they fry is a classic technique that ensures the translucent layer over the yolk cooks completely without requiring you to flip the egg.
- If using out-of-season tomatoes that lack natural sweetness, adding a microscopic pinch of sugar to the salsa while simmering can help balance the acidity.
- Always heat corn tortillas. Serving them cold or straight from the package results in a brittle, dry texture that detracts from the comforting nature of the dish.
Storage
Refrigerator: 4 days — Duration applies to the tomato salsa only. Store salsa in an airtight container.
Freezer: 3 months — Duration applies to the tomato salsa only.
