Naked Huevos Rancheros
This recipe is, well, I’m not sure even qualified to be called a “recipe”. It’s so simple to throw together in a few minutes. It is really inspired by my love of my best friend’s father-in-law’s homemade salsa. I keep telling Mr. Steve that he needs to find a way to sell this stuff in markets! I love spicy – salsa, hot peppers, Cholula, Sriracha, Chili Paste…you name it, it’s in my refrigerator. I eat these spicy sauces on veggies, rice, proteins…love, love spice!
Now Mr. Steve makes his salsa in large batches and won’t tell anyone what’s in it. As, you can see from the photo, the peppers, seeds and all, go in this mason jar of spicy yummy-ness! He even labels each jar so he knows what batch it came from and, probably, so he knows who did or didn’t give him back his mason jars.
I just traded him my empty jar for a full jar at the Memorial Day BBQ. With no time to waste, I broke the seal on that jar the next day and set my mouth on fire. It’s not spicy enough unless your nose is running.
In college, my friends and I used to go to this wing place just off the campus called Fricker’s (shout out BGSU!). They were known for their Frickin’ Killer wings. They were my favorite. Not all my friends were up to their spiciness, but 10 of those babies and your nose was running, your eyes were watering and you had better not even touch your face because those peppers would burn your skin. That’s the mark of a great chicken wing! Fast forward 20 years and you’ll find me a BWW’s eating mango habanero, Caribbean jerk and dessert heat wings. I can’t wait to try the new Sriracha Sizzle wings. How did we get on wings? This is an egg recipe!
Heat pan over high heat. Spray pan with oil. Scramble eggs seasoning with black pepper.
To assemble, place spinach on a plate. Top with eggs, avocado and salsa.
I’ve also been known to throw in other leftover veggies…onions, peppers, cabbage, carrots….it’s all good and it’s just more veggie fiber!
AVOCADO TIP –
If you eat avocados, you know how they turn brown (oxidize) as soon as you cut them. Here’s you avocado tip of the day!
If you are not going to use the entire avocado, do not, I repeat, do not remove the pit. Also, do not throw away the half of the skin that you did use part of the avocado.
Place the cut half over top of the half with the pit in it so that it looks like a whole avocado again.
Then, store it in a glass container. It will have minimal oxidation, but nothing like leaving it exposed to the air.
This recipe also calls for avocado. If you eat avocados, you know how they turn brown (oxidize) as soon as you cut them. There’s a tip for storing the rest of that avocado included in the recipe.