Purgatory Pouched Huevos Rancheros en Salsa, a Cuban Twist on Shakshuka Eggs in Tomato Sause!

Hello, and welcome back to the Cuban Redneck kitchen. Today, we will be making a quick, cheap, yet nutritious meal with eggs! Believe it or not, and despite several misinformation campaigns by special interest grips, eggs are a superfood and a source of nutrition for many people in socialist and communist countries like Cuba and Venezuela, where food shortages are simply a way of life.

I am not going to lie to you. This may not qualify as a traditional huevos rancheros, huevos en salsa Cubano, or even a shakshuka recipe. Still, it is a cheap, quick, flavorful dinner or lunch for the entire family.

Did I say cheap? Yes, you can duplicate this recipe anywhere from $.25 to $.50 per person, and did I say quick? It takes me no more than 15 minutes to prepare this dish!

Here are the ingredients for 4 to 8 servings. Feel free to add a little more liquid in the form of broth or even pasta sauce to grow the sauce.

• 3 to 6 Extra Large Eggs
• 1 Tbs of Oil
• 1 Tbs of Butter
• 1 Tbs of Flour
• ¼ Tps Of Chili Powder
• ¼ Tps Of Onion Powder
• ¼ Tps Of Cumin
• ¼ Tps Of Oregano
• ½ Tps Of Smoked Paprika
• ½ Tps Of Garlic Powder
• ½ Tps Of Salt
• ½ Tps Of Black Pepper
• ½ Tps of sugar
• 1 Tbs of Sun-Dried Tomato Pesto (Tomato Paste, 2 Tbs of Pasta Sauce will work)
• 1 Cup of Broth (1 Tbs of chicken bouillion dissolved a 1 cup of water will also work)
• 1 Can of Ro-Tel canned diced tomatoes with green chilies

Suppose you are familiar with traditional huevos rancheros, huevos en salsa Cubano, or even a shakshuka recipe. In that case, you will quickly realize that this is a little different in more than one way. And aside from the taste profile, the hardiness of this dish has a lot to do with the thick sauce. To make this, we will start by making a roux. Deposit one tablespoon of oil and butter on a large skillet and bring it to temperature over medium-low heat.

Once up to them, ad a tablespoon of flour and cook over low heat for 1-2 minutes or until the flour turn a slight golden color. I use butter because it allows me to better judge when the flour is cooked. Proceed to add the dry spices. That being ¼ teaspoon of chili powder, onion powder, cumin, and oregano, along with a ½ teaspoon of smoked paprika, garlic powder, salt, and black pepper. Continue to cook over low heat while stirring it for another 1-2 minutes. Stir it, and once incorporated, add the broth. At which time we can add the can of Ro-Tel canned diced tomatoes with green chilies with the juices. With everything thoroughly combined, allow it to simmer for 5-6 minutes over medium-low heat for the flavors to develop.

At which time we will check for salt, adjust accordingly, and add the sugar. Give one last stir and add the eggs, as I mentioned in the video. I use a small ramekin to control the location of the eggs within the skillet. I am only doing three eggs, and this is no big deal, but if you are making six or more it does help! Cover it and let the eggs poach for 4-5 minutes or until the egg whites are no longer translucent.

Consider this last step if you are tired of the same old huevos rancheros, huevos en salsa Cubano, or even a shakshuka recipe. Add a tablespoon of your favorite pasta sauce, and top each egg with a slice of white American cheese! If you are wondering why white American? It has a very low melting point, but know that any type of cheese will work!

If you try this recipe or have a different take on it, please share it at our Facebook group, Cuban Food Nation, and I look forward to seeing you next week with a new recipe!