It’s another Fiesta Friday and January is over?! Crazy how quickly this month has flown by.
I was sick on Monday with another bout of food poising. Yes, another. I have been that kind of sick four times since I arrived to Mexico in August. It’s really not fun, and I have a newfound respect for pregnant women who deal with months of morning sickness. I really hope that doesn’t happen to me because I can barely handle one day.
Anyway…these huevos rancheros were the first full meal I ate again on Tuesday once I had recovered. And let me tell you, they hit the spot. Kind of weird that even if it is just one egg you still use the plural huevos. But, I digress.
Instead of the classic tortilla underneath, I created a savory cornmeal pancake, because, let’s be serious, everything is better with pancakes. The pancake provides a fluffy base for all the toppings, which are very customizable. I added some sautéed ham, a simple homemade salsa, the perfect sunny side up egg, queso fresco, and fresh cilantro.
Fun fact: I had to look up the difference between a sunny side up and over easy egg. Sunny side up eggs are only fried on one side (like in the picture), and an over easy egg is cooked on both sides, but the yolk stays runny.
The recipe looks a bit lengthy, but I promise that this is not a difficult meal to make, and I think it will become one of your new breakfast favorites if you give it a try.
What’s one of your favorite Mexican dishes that you would like to see made healthier here on the blog?
- 1/2 cup whole wheat flour
- 1/4 cup + 2 tablespoons yellow cornmeal
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup skim milk
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 3 cups roughly chopped tomatoes
- 1/2 jalapeño pepper, seeds removed and finely chopped
- sunny side up egg
- 4 slices sautéed thinly sliced deli ham
- queso fresco
- fresh cilantro
- salt and pepper, to taste
- Add all dry ingredients to a medium bowl and whisk to combine.
- Add milk and olive oil and whisk until just combined. Do not overmix.
- Heat a pan over medium heat and spray with cooking oil.
- Once pan is hot, add half the batter and cook on medium-low heat until the edges set, bubbles form in the middle, and the bottom is lightly browned.
- Flip and cook for another minute on the other side.
- Repeat with the second half of the batter.
- Place tomatoes in a food processor and process until almost smooth.
- Heat a pan over medium heat and add olive oil, onions and garlic, and cook for about 5 minutes, or until they turn translucent.
- Add tomatoes and jalapeño, and simmer on low heat until most of the liquid has evaporated.
- For each person, place pancake on the plate first. Next, add salsa, top with an egg and add toppings.