1 cup onion, chopped
1 cup bell pepper, green, chopped
2 garlic clove, minced
3 tbsp olive oil
1 tbsp flour
32 oz tomato, drained & chopped
1/2 tsp oregano, dried
1/2 tsp cumin, ground
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup wine, white
6 eggs
1/2 cup cheddar, sharp, shredded
1/4 cup olives, black, sliced
1/4 cup scallion, chopped
Directions
Saute onion, green pepper and garlic in oil.
Stir in flour and cook 1 minute. Add next 7 ingredients; cook over
medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At
this point you can continue or set into refrigerator awaiting the
appointed hour. Remove from fridge and a hour before serving time.
Make 6 indentations in sauce, and break an egg into each. Sprinkle
with cheese, black olives and green onions. Bake at 350 F. for 15
minutes or until eggs are set. Serve immediately.
Servings: 6 servings
Baked Huevos Rancheros Recipe brought to you by Recipe Ideas
Categories: Breakfast; Mexican
The History of Recipes
We can track the history of `recipes` way back into ancient history, at least as far into history as early Egypt, and possibly even further than that. Having said that, mostly, these early recipes were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius compiled some scripts detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. He also describes how the Roman cooks made use of a wide range of spices, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Later on, we have some recipe books which appeared in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food on the tables of the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new foods and spices created an explosion in recipe books, most of which are kept safe in private cookery archives. For the next few years, the rich families of Europe competed to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the twentieth century, recipe books were in great demand, mostly as a result of more people being able to read, people having more spare time and being a little richer. The introduction of the TV brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Baked Huevos Rancheros recipe.
