Huevos Rancheros + Dirty Rice
I hope you’ve come here hungry and ready to try a new recipe, because our first guest chef, Brittany Ellsworth, has one hot and ready for you! I’ve joined Britt in her brand new kitchen (it’s the absolute dream) so she can show me a thing or two about putting together a Spanish inspired brunch. I couldn’t believe how easy it was to throw together the ingredients and plate this gorgeous dish. It makes quite a bit too, perfect for entertaining a crowd or for nextovers, as Britt likes to call it! Read more on her time-saving nextover planning below!
the recipe: huevos rancheros + dirty rice
Spicy Chorizo Sauce
1 large onion (fine minced - see our story highlight on instagram for a chopping tutorial)
3 cloves of garlic (grated - life changing)
3/4 cup finely chopped chorizo
1 large tin of diced tomatoes
2 tbsp tomato paste
2 chipotles (from tin) + 1 tbsp of the sauce
1 tsp cumin
1/2 tsp smoked paprika
Pinch of salt on the onions when you’re sweating them off
Add 1-2 tbsp olive oil to a pan on medium-high heat. Saute the onion 4-6 mins, add garlic to cook for 1 min, add chorizo cook 3-4 mins. Then add spices, tomato sauce and chipotles (mash these with your spatula to combine in the sauce). Combine all the ingredients, cover and reduce heat to low. Simmer 15-20 mins until the sauce is nice and thick.
1 1/2 cups basmati (or long grain rice of choice)
3 cups salted water
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tin black beans
1/2 lime juice + zest
1/2 cup chopped cilantro
Bring rice to a boil then reduce the heat and cover it to let the rice steam. You’re just following the rice packet instructions with your added spices. When the rice is cooked and you’re about to serve, add the beans, lime juice + zest and fresh cilantro.
Fry your eggs sunny side up in a high smoke point oil such as avocado or vegetable. You’ll want approximately two eggs per person.
Toasted Corn Tortillas
Take your corn tortillas and toast them in a 450°F oven for 2-3 minutes. Pro tip: if you’ve left your tortillas out too long and they start to dry and curl up, run them under a little warm tap water, shake them off, and put them on the pan in the opposite direction they were curling. Good as new!
To serve up your Huevos Rancheros, plate two corn tortillas then add the spicy tomato sauce and your fried eggs. We topped ours with avocado, sour cream, a lime wedge and more cilantro!
the simplicity of nextovers
Instead of wasting hours each day in the kitchen, Britt believes in planning for nextovers. It’s a great way to save time and still have delicious food for yourself to whip up each day! Genius! I’m all about saving time in the kitchen. Here’s her take on it:
Before you start cooking, you make a plan of what you’re going to eat and how you can recycle it for the next three days. We just made black beans + rice and a spicy tomato sauce for brunch but it would also make a really nice supper. Make enough rice so that you have enough left over for at least two more meals. If you also roasted a chicken (you could even buy a rotisserie chicken pre-cooked), the next day for lunch you can make a wrap or tacos with your chicken and rice. Then for supper that day or the next you can sear a piece of salmon and serve the spicy tomato sauce on top! This way you only have to introduce one or two new elements to your pre-existing dishes and you’re only batch cooking every two or three days.
Another dish I love to make with this tomato sauce is mussels! Take your muscles and a big glug of white wine and steam them in the tomato sauce. Add cilantro on the top, pair it with a nice green salad and grilled garlic bread. You’ve got yourself a very quick easy supper! This dish also works well with white fish, such as cod. You could poach the cod in the tomato sauce and it just falls apart in your mouth!
Thanks for all of your great tips, Britt! Anyone else plan for nextovers? Let us know in the comments below! xx