Matzah Huevos Rancheros
by Apr 17th, 2011 // Breakfast, Holiday, Passover
Matzah Huevos Rancheros
I purchased some matzah in advance of Passover hoping to have some around for experimentation. Once the first box was opened, I had a matzah thief on my hands. Every time I turned around my kid was there with a piece in his hand munching away, leaving a trail of crumbs everywhere.
I can’t stay mad when he gives me those puppy eyes… and our puppy likes the crumbs. So, I went out and bought myself a new box. On to experimentation! I realize this awesome breakfast idea includes beans and that some folks don’t eat beans during passover. I (obviously) do eat beans on Passover and I must say I enjoyed this Passover “friendly” version of Heuvos Rancheros so much that I will continue to enjoy it all next week.
While we’re on the subject of rancheros sauce, I wanted to introduce you to my new favorite “canned” tomato brand. Except, it’s not canned. It comes in a box and I’m buying it this way for a reason. You know that nasty BPA stuff that was found in all kinds of plastic? Well, it seems to have showed up in lots of cans too. It appears that the acidity in tomatoes makes it leach more than it might with other foods. Hence, I’ll be snubbing canned tomatoes for a while. Until the next food fear crazy where I find out there’s something wrong with these boxes too! ;+)
Matzo Heuvos Rancheros
Prep Time: 10 mins Cooking Time: 10 mins
1 shallot, finely chopped
1 1/2 cup chopped boxed tomatoes
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 tablespoon minced jalapeno or chopped green chiles
2 pieces matzoh
1 15 oz can black beans
1/4 cup cheddar cheese
salt and pepper
1, Preheat the oven to 250 degrees.
2. Make the sauce first by softening the shallots in a tablespoon of olive oil in a large skillet over medium heat.
3. Once translucent, add the tomatoes and the juice the tomatoes are packed in.
4. Add chopped green chilies and spices add salt and pepper to taste.
5. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally.
6. Meanwhile, heat black beans in a small pot over medium low heat.
7. Briefly run each piece of matzo under some warm water and place in the oven to warm. They should not be soaked, just enough water so they don’t burn in the oven.
8. Grease a frying pan with cooking spray warm over medium heat. When pan sizzles, crack eggs into pan and fry them sunny side up until whites are done and yolk is starting to set but not cooked through.
9. To serve, spoon a little of the sauce onto a warmed piece of matzo, use a slotted spoon to add a scoop of beans, top with ranchero sauce and then add a fried egg.
10. Sprinkle with cheese and add salt and pepper.
Makes: 4 servings
Mmm! This is a good idea, and I just so happen to have leftover black beans mixed with salsa in my fridge. Meant to be!
I love Pomi tomatoes too, for the same reason.
i love food fate!
glad to know i'm not alone!
we love, love, love, Pomi tomatoes. I buy them in bulk from Vitacost.com.
[...] the spirit of Passover starting last night I found a great recipe to make with your kids. Although my daughter is only eating pureed foods, I still keep this site [...]
Is the box a tetra-pack? I generally avoid tetra packs because I heard they are also lined with BPA. But I haven’t confirmed this with my own research yet, so… You know. I buy our tomatoes in a glass bottle.