By Pati’s Mexican Table
Breakfast is Mexico’s favorite meal, and it’s also the Jinich family’s favorite! It’s Sunday, and Pati is up early in the kitchen as the rest of the family sleeps in. She’s hard at work creating a full, three course menu of some of her family’s preferred Mexican breakfast dishes to enjoy ‘round the table on a lazy morning.
Huevos Rancheros con Calabacitas
Serves 4
INGREDIENTS
For the salsa:
– 3 tablespoons vegetable oil
– 1 cup chopped white onion
– 1 jalapeño, finely chopped, more or less to taste
– 1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes) cored and chopped (don’t discard the seeds)
– 1 large or 2 medium zucchinis, chopped (about 2 cups)
For the eggs:
– 8 eggs
– 1/2 teaspoon vegetable oil, to cook the eggs
DIRECTIONS
To make the salsa:
In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes. Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.
To make the eggs:
Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.
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