Even the name sounds appetizing! Who wouldn’t love to eat eggs cooked in the “ranch style”? Can’t you just imagine the sights and sounds of cooking big farm-fresh eggs and brewing some strong coffee over a campfire in the open range?

I’m not sure how this tasty recipe came to be called by its name, but my guess is that some “vaquero” took what ingredients were on hand, used a bit of culinary imagination and skill, and whipped up a dish fit for any Four Seasons dining-room menu!

Here is my version, which I adapted from Eli and Janeth, a couple of sweet ladies who live in a little village near Puerto Vallarta. Greg loved these prepared spicier than you might like them, so be sure either to remove all the chili seeds, cut down the amount, or substitute with a milder green chili.

Ingredients:

  • 4 large organic eggs
  • 2 corn or 2 small (taco size) flour tortillas

For the sauce:

  • 2 large tomatoes, quartered (the sweetest you can find as it makes a huge difference)
  • 1/2 onion, quartered
  • 1 small clove garlic peeled (or not)
  • 4 teaspoons torn cilantro leaves, stems removed
  • 1 teaspoon of “Caldo con Sabor de Pollo” (available in the Mexican food section in most west-coast grocery stores) or any chicken-flavored bouillon
  • 2 Serrano chilies, stems removed

Be sure to reserve a teaspoon of minced Serrano, tomato, and a few cilantro leaves.

For the garnish:

  • 1 ripe avocado, cut into thin slivers
  • 2 tablespoons cheese (Monterey Jack or Cheddar), grated
  • The reserved bit of the cilantro, tomato, and chili

Directions:

  1. Place all ingredients for the sauce (minus the reserved garnish of cilantro, chili, and tomato) in a small saucepan and add enough water to cover them. Bring it to a boil and simmer for 15 minutes. Blend the hot ingredients carefully in a blender (instead I use one of my favorite kitchen gadgets: an immersion blender) just until it is pureed.
  2. Taste the sauce, and adjust the seasoning. It should be flavorful and have the consistency of tomato sauce. If it’s too thin, simmer the blended ingredients a bit longer to reduce. If it’s too thick, simply add a bit more water.
  3. Next, place two good ladlefuls of sauce into a medium-size nonstick skillet and bring to a simmer. I like to poach the large eggs in the sauce for about 3 minutes, just until the whites are cooked but yolks are still a bit runny. Obviously, you could improvise your own version by frying or scrambling the eggs as you prefer.
  4. While the eggs are cooking, warm the tortillas and set them aside on your plates.
  5. Spoon some of the sauce over the tortillas. Then, carefully, so not to break the yolks, lift the eggs onto the warmed tortilla. Top the eggs with the grated cheese.
  6. Finish off the plate with the slivers of avocado and the reserved colorful garnish. And if you’re feeling “cowboy” enough, serve with some Tabasco or Cholula sauce on the side. Enjoy!