Continuing our PTFC Cafe options from around the world, new Thorns midfielder Rocky Rodriguez shares a favorite of hers while growing up in her native Costa Rica:
Huevos Rancheros
Ingredients
1 cup refried beans
4-5 eggs
Oil
Jack cheese (optional)
Cilantro (optional)
Cotija cheese (optional)
For the Tomato Salsa:
3 plum tomatoes
1/2 onion
1 garlic clove
Salt to taste
Instructions
To make the Tomato Salsa, start by rinsing and de-stemming the tomatoes. Roast them in a 400° F oven for 20-25 minutes. Add the roasted tomatoes to a blender along with 1/2 onion and 1 peeled garlic clove. Combine well and taste for seasoning, adding salt if necessary.
For sunny side up eggs, heat up 1-2 tablespoons of oil in a sauté pan. Crack the eggs into the pan and cook until the top of the eggs are set. You can cover with a lid to ensure the tops are cooking.
On a bed of white rice, put a layer of refried beans, cheese, 1-2 eggs, and plenty of the Tomato Salsa. Optional garnishes include avocado, cilantro, grated queso fresco, hot sauce or lime juice.
Note: These Huevos Rancheros taste best when the Salsa is warm. If you roast the tomatoes then the Salsa will be warm out of the blender, but you can also simmer it over medium heat to warm it up. Simmering the Salsa can also improve the flavor quite a bit if using out-of-season tomatoes.
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