BFD

BFD...Breakfast For Dinner.  Sometimes I get a craving to eat breakfast at night.  Usually, we'll do bacon, eggs and hash browns but this week the BFD craving came with a craving for Mexican food.  So hence, my recipe for Huevos Rancheros.  I serve this over refried beans topped with melted cheese and with warm, flour tortillas for dipping!

Ingredients:
Eggs
1 pasilla pepper
3 garlic cloves, peeled
1 yellow onion
1 red onion
3 tomatoes
3 tomatillos
2-3 jalapenos, seeds and white membranes removed if you don't want too much spice
sea salt
freshly ground black pepper
olive oil

The method:
Pre heat the oven to 400
Line a sheet pan with foil (for easy clean up).  Cut all vegetables into 1-2 inch pieces.  Peel the garlic cloves.  Place all on the sheet pan and drizzle with olive oil to coat.  Using your hands, toss the vegetables then sprinkle with salt and pepper.  Roast until the vegetables are soft and browned in spots.

Before and after roasting the vegetables:

 

Place the roasted vegetables in a food processor or blender and process until smooth.  Melt 1 tsp of butter and 1 tsp of olive oil in a skillet.  Cook the Ranchero sauce over medium heat for about 10 minutes. Season to taste with salt and pepper.  In the meantime, prepare the eggs.  I usually do them over medium but feel free to make them the way you like.  Place the eggs on a plate and spoon plenty of Ranchero sauce over the eggs. Serve with refried beans and warm flour tortillas.  Yum!