Huevos Rancheros con Calabacitas
For the salsa:
3 tablespoons vegetable oil
1 cup chopped white onion
1 jalapeño, finely chopped, more or less to taste
1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes), cored and chopped, don’t discard the seeds
1 large or 2 medium zucchinis, chopped (about 2 cups)
For the eggs:
1/2 teaspoon vegetable oil, to cook the eggs
To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.
To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.
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