We asked one of our favorite mothers, Beatrice Valenzuela, founder of an eponymous, cult-favorite line of clothing and accessories and creator of those famous sandals, to share a recipe she loves to enjoy with her children. Few people embody the generous spirit of the table, and of family, in the way that Beatrice does. She is the very definition of a bon vivant—she travels widely, cooks beautifully, mothers devotedly, entertains brilliantly and, needless to say, is an ardent fan of the Original Egg Spoon.
With just a few simple ingredients—eggs, tomatoes, tortillas, onions, garlic, chilies and herbs—and an Egg Spoon you can make this simple, delicious dish for your kids, or for your mother, this Mother's Day.
Corn tortillas (I love Kernel of Truth)
2 plump Tomatoes
2 cloves of Garlic
3 dried or fresh chili peppers, Serrano or jalapeño
1 teaspoon dried Oregano
1 Bay leaf
Cut your tomatoes in wedges. Cut the onion in thin slices and the peppers in rounds. I left my chilies whole this time because I used dried ones, but you can dice they if you're using fresh. You may leave the seeds intact if you like more heat. In a pan, sauté garlic in olive oil until fragrant, then add the onion and a bay leaf. Once the onion has softened, add the tomatoes and peppers. Add salt and pepper to taste. Let simmer for about 5 minutes then add 1/2 cup water and cover. Simmer for 10 minutes. Let rest.
Fry your tortillas in olive oil until soft and saturated in the luscious warm oil about a minute each side. Set aside.
Pour a tablespoon of olive oil into Alice's Original Egg Spoon and fry your egg (you can use a cast iron pan too). Sprinkle with sea salt. Serve the tortilla with the fried runny egg on top and spoon the salsa overtop using one of Permanent Collection’s new gorgeous pear two-in-one spoons. I like to add beans and fresh herbs to accompany this dish. Huevos Rancheros is a breakfast dish in Mexico but I often make it for lunch and dinner, and my kids love it!
Photos courtesy of Beatrice Valenzuela