Filed under: Breakfast/Brunch, Main Dish, quick fix, Rachelle Mee-Chapman | Tags: breakfast, brunch, eggs, Main Dish, rachelle, tomatoes
I threw two parties this weekend: one for 15 11 year olds, and another serving dinner and dessert to 25 folks. Needless to say, I did NOT feel like cooking again come Monday night.
Alas, the children, they demand to be fed.
I had a bunch of leftover cornbread and wanted to make Katy’s Huervos Rancheros with Chorizo to go with it. But I didn’t have the right ingredients. So this is what came up instead. I bet you could do something like it with what you have on hand as well. Here’s the un-recipe:
Roasted Veggies: Put a couple halved, seeded bell peppers cut side down on a baking sheet. On the other half of the sheet put a row of asparagus. (I snap the ends. Some people peel.) Drizzle the asparagus with olive oil and sprinkle with sea salt. Roast at 375 until the asparagus are bite-tender. Set aside. (They are fine room temp.) Keep the pepper in there until the skins blister slightly. Remove peppers and cool until you can just handle them. Pinch off the skins and discard. Slice.
“Emergency” Rancheros Sauce: In a skillet or saucepan heat olive oil. Sautee a some onions (I used green) and a couple cloves of crushed garlic. Add a can of stewed tomatoes (mine had peppers in it). Add 1/2-1 tsp cumin and 1/2 tsp chili powder. Adjust to taste.
Scramble up or fry some eggs and serve the whole feast with corn tortillas, chips, rice…whatever you have on hand. Have Yum.
2 Comments so far
Leave a comment