Huevos Rancheros en Salsa, a Redneck's Take on Shakshuka or Purgatory Eggs in Tomato Sauce!

Nowadays, many American families are looking for budget-friendly, innovative recipes. If you seek nutritious, cheap, easy recipes, nothing beats eggs! If this title caught your attention, there is a good possibility that you may be experiencing the burden all of us feel every time we go to the supermarket or the gas station. For this reason, I will be making a series of nutritious, easy, and affordable recipes over the upcoming weeks. Given the current state of the economy may be a good idea for the channel.

Maybe I get the troll off my back who keeps making sarcastic comments on my enchilado de camarones videos (https://youtu.be/tkHMtU_lRC0) and the fish creole video (https://youtu.be/mfgrGP4-cIQ). In those videos, I mentioned that once you master the sauce, you can easily replace the protein with eggs, among other things, and that is what we are going to make today.

I struggle with naming this 𝐩𝐮𝐫𝐠𝐚𝐭𝐨𝐫𝐲 𝐞𝐠𝐠 𝐢𝐧 𝐭𝐨𝐦𝐚𝐭𝐨 𝐬𝐚𝐮𝐜𝐞 recipe because it is something I have developed and molded over the years. On its appearance, I guess you can call it 𝐡𝐮𝐞𝐯𝐨𝐬 𝐫𝐚𝐧𝐜𝐡𝐞𝐫𝐨𝐬, but anyone from Texas or of Mexican descent will say otherwise. In all honesty, this is a Cuban dish I grew up knowing as 𝐡𝐮𝐞𝐯𝐨𝐬 𝐞𝐧 𝐬𝐚𝐥𝐬𝐚. But if you are Cuban and taste this, you too may disagree! Not only that, I just recently learned that this poached egg recipe in a simmering spicy tomato sauce is known in North Africa and throughout the Middle Eastern as 𝐬𝐡𝐚𝐤𝐬𝐡𝐮𝐤𝐚. Upon closer examination of the recipes, many resemble purgatory recipes. Purgatory is an old word recipe consisting of pouched eggs in a spicy tomato sauce commonly found throughout Spain and Portugal from the tenth to the fifteen century. I guess it is them who we need to give credit for spreading it all over the world.

At the end of the day, and don't matter what you call it, huevos rancheros, shakshuka, huevos en salsa Cubano, or simply 𝐩𝐨𝐚𝐜𝐡𝐞𝐝 𝐞𝐠𝐠𝐬. It makes for a great affordable meal at breakfast, lunch, or dinner when properly executed. And I know that there will be many comments saying, just add or use pasta or tomato sauce but trust me when I say. The taste profile is not the same.

𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐑𝐞𝐝𝐧𝐞𝐜𝐤 𝐏𝐨𝐮𝐜𝐡𝐞𝐝 𝐇𝐮𝐞𝐯𝐨𝐬 𝐑𝐚𝐧𝐜𝐡𝐞𝐫𝐨𝐬 𝐢𝐧 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐚𝐮𝐜𝐞

I think that the main difference between my 𝐡𝐮𝐞𝐯𝐨𝐬 𝐫𝐚𝐧𝐜𝐡𝐞𝐫𝐨𝐬 𝐞𝐧 𝐬𝐚𝐥𝐬𝐚 to recipes from Texas or even Baja California is the sauce. Although I used tomatoes is not a tomato-based sauce as you often find on shakshuka or 𝐂𝐮𝐛𝐚𝐧 𝐇𝐮𝐞𝐯𝐨𝐬 𝐞𝐧 𝐬𝐚𝐥𝐬𝐚. To make the sauce, we'll start with a roux.

Deposit one tablespoon of butter and one tablespoon of oil into a large skillet, and bring to temp over medium-low heat. Once up to temp, lower the temperature to low, add one tablespoon of flour, and cook while stirring it for 3-4 minutes. At which time, we will add the dry spices consisting of smoked paprika, chili, onion, garlic powder, salt, pepper, cumin, and oregano. Continue to stir for another 2-3 minutes. We will add a can of Ro-Tel diced tomatoes with green chilies with their juices. Know that Ro-Tel canned diced tomatoes and chopped green chilies come in different heat levels, from mild to hot. After working it into the blend, add some chicken or vegetable stock to form a sauce - usually, about one cup. If you don't have broth, you can use water, and if you want to reinforce the taste, consider adding a chicken bouillon. Make sure everything is well incorporated, cover it, and cook for about 6-8 minutes for the taste profile to develop.

At this time, we will taste for salt and add anywhere from one teaspoon to one tablespoon of sugar. The sugar creates a nice contract against the chili powder, and the smoked paprika resembles that of a TexMex mole. If you are satisfied with the taste profile, we must make a judgment call based on how much liquid there is on the skillet. I am only making three eggs, so about a cup of broth will suffice, but if you are making more eggs consider adding more.

The only thing to do is add the number of eggs to be pouched. I like to separate them into small ramekins to control where the eggs land within the tomato sauce. After depositing our eggs in the sauce, cover it and cook for 5 minutes at low heat.

𝐒𝐭𝐞𝐩𝐩𝐢𝐧𝐠 𝐢𝐭 𝐮𝐩 𝐚 𝐧𝐨𝐭𝐜𝐡: This last part is 100% optional but something I recommend trying. After your eggs have been pouching for 3-4 minutes, add a tablespoon f your favorite pasta sauce on top of each egg and cover it with a slice of white American cheese. Without a doubt, a must-try!

#HuevosRancheros #HuevosEnSalsa #Shakshuka #EggsInTomatoSauce #Purgatory #Recipe

Видео Huevos Rancheros en Salsa, a Redneck's Take on Shakshuka or Purgatory Eggs in Tomato Sauce! канала The Cuban Redneck DIY Channel