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Takeout Tuesday: Huevos Rancheros By Chef Frank Falivene

(credit: CBS 2)

(credit: CBS 2)

NEW YORK (CBSNewYork) – Forget spending a wad of your cash on going out to dinner. Every Tuesday in July, straight from their menus we’ll show you how to make your own takeout just as tasty as any restaurant.

Chef Frank Falivene of Moonshine in Millburn N.J. offered up his take one Huevos Rancheros, recipe below.

For more information about Moonshine, click here.

Click here for a printable version of this recipe (.pdf)

Huevos Rancheros

Yield:   4 servings

By Chef Frank Falivene of Moonshine inMillburn,N.J.

Ingredients

  • 2 vine-ripened tomatoes, peeled, seeded and chopped
  • ½ cup Spanish onion, chopped (about 1/2 of medium onion)
  • 2 tblsp olive oil
  • 1 tblsp pureed chipotle pepper in adobo sauce
  • ½ tsp ground cumin
  • 8 fresh eggs
  • 1 tsp butter
  • 4 corn or flour tortillas
  • 2 tblsp cilantro (chopped)

Preparation

Make salsa first by heating oil in a large pan or small sauce pot, add diced onions and cook till soft and translucent (no color)

Add diced tomatoes and stir, all the while cooking over medium flame; if it is cooking too hard or too fast, remove from heat, turn down the flame

Add pureed chipotle and cumin, continue cooking till tomatoes are soft and the salsa begins to thicken (approx. 10 minutes).   Set aside until ready to plate. NOTE:  the salsa can be made ahead and reserved until needed

In a large skillet warm 1 tablespoon of oil, heat tortilla 1 minute per side and reserve on a warm plate

In the same skillet, heat butter, add eggs 2 at time and fry until desired doneness

Repeat steps 4 & 5 for remaining tortillas and eggs

Assembly

For each serving, place a warm tortilla on a plate, top with two fried eggs, then add warm salsa and chopped cilantro.