Fisherman’s Huevos Rancheros

THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN

This recipe is all about bringing fabulous things together:

• Sardines and Tapatio® hot sauce, and
• Huevos Rancheros and Fisherman’s Eggs.

I know, I know — I’m excited, too!

If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.

Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.

I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.

Seems legit.

With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.

King Oscar Brisling Sardines in Tapatio® Hot Sauce

Sardine fans everywhere are fanning themselves over King Oscar’s new release: Brisling Sardines in Tapatio^® Hot Sauce. Tons of KO fans covet the combination of sardines and hot sauce, and plenty of hot sauce lovers pine for the ever-so-punchy Tapatio^®.

Needless to say, this product has match-made-in-heaven written ALL over it.

As if this flavor combo wasn’t appealing enough, King Oscar’s sardines are sustainable, wild-caught, wood-smoked, and hand-packed with care which is evident when you peel back the tin. (They’re so neat and pretty!)

These gems are ready to eat straight out of the can (and some of us do), but they’re also great for putting a deliciously innovative spin on favorites like fish tacos and nachos. Of course, you could also keep it simple and just slap them over crackers.

When it came to creating a recipe to celebrate these brand new smack-you-in-the-mouth sardines, I couldn’t get brunch out of my head, and putting a pescetarian spin on this vegetarian dish just made sense.

My absolute favorite thing about this recipe is that I was able to bring these fiery sardines to the classic Huevos Rancheros without interfering with the true essence of the dish as we know it and love it.

For more fabulous King Oscar recipes, check out my mouthwatering Mediterranean Mackerel Protein Wrap!

Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.

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Fisherman's Huevos Rancheros

By: Dana Sandonato

Fisherman's Huevos Rancheros slams the ideas of the classic Huevos Rancheros together with Fisherman's Eggs for a pescetarian breakfast of champions.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

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Ingredients 

1x2x3x

• ▢ 1 can of King Oscar's Brisling Sardines in Tapatio® Hot Sauce
• ▢ 2 corn tortillas
• ▢ 3 TBSP cooking oil
• ▢ 4 eggs

Salsa

• ▢ 2 fresh tomatoes, chopped
• ▢ 1 serrano chile
• ▢ 2 cloves garlic, minced
• ▢ 1/2 cup white onion, chopped
• ▢ 1 tsp fresh parsley, chopped
• ▢ kosher salt, to taste
• ▢ 1/4 tsp dried thyme
• ▢ 2 TBSP water
• ▢ Fresh chopped parsley and microgreens, for garnish

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Instructions 

Salsa

• To your blender, add the roughly chop the tomatoes, onion, garlic, and serrano chile, thyme, and 2 TBSP water.

  Blend until smooth, approx. 1 minute.
• Heat 1 TBSP of cooking oil in a saucepan over moderate heat. Carefully transfer the contents of the blender into the saucepan with the hot oil. (You may get some splatter, so please do this slowly and carefully.)
• Add the sardines as well as the hot sauce that is in the can. (You can reserve a couple of sardine fillets to garnish the top of your dish at the end if desired, otherwise toss them all into the sauce.)
• With a spatula, break the sardines down into bits while stirring.
• Allow the sauce to simmer for about 10 minutes or until the salsa turns from light pink to deep red and has slightly thickened to the consistency of a salsa or chunky pasta sauce.

  Salt to taste, and set aside.

Tortilla

• Heat a non-stick skillet or pan over moderate heat. Place your tortilla onto the hot pan and let it sit for about a minute. It should start to brown, slightly bubble, and become a little bit crisp. When this happens, flip the tortilla and let it brown on the other side. This should also just take a minute. (Note: Most recipes drench the tortilla in hot oil to fry it, but I skipped the oil and brought my tortilla to a light crisp by simply heating it in a hot pan for a few moments. It worked perfectly! But feel free to prepare it as you see fit.)
• When done, remove from pan, and set onto serving plates.

Eggs

• Add 1 TBSP cooking oil to the pan. Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together. Cook until the whites are *just* cooked through and the yolks are still runny. At this point you'll want to carefully transfer the eggs to one of the tortillas and repeat this step with the two other eggs, first adding another TBSP of cooking oil to the pan.

To serve

• Once you transfer your eggs to the tortillas, spoon the warm salsa over the eggs. Garnish with remaining sardines if you reserved any, fresh chopped parsley, and microgreens.

  Serve immediately with extras like lime wedges and sliced avocado!

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