After I’ve had my huevos, I’m ready for my coffee—a caffeine boost. Then I’ll take a walk on the beach, a swim in the ocean, maybe even an afternoon siesta. It’s Mexico, after all. A few hours later, when the sun starts sinking on the horizon, I’m ready to do it all again.
- 1 pound ground beef
- 1/2 onion, chopped
- 1 jalapeño pepper, chopped (for a lot of other dishes, I remove the seeds of the jalapenos, but we’re dealing with a hangover here, so go for the nuclear option)
- 2 tomatoes
- 2 to 4 eggs
- Tortilla chips
- 1/2 cup crumbled queso fresco or shredded mozzarella cheese
- Fresh cilantro and salsa or hot sauce (optional), for garnish
- Salt and freshly ground black pepper
In a medium to large skillet, brown the meat over medium-high heat. When the meat is cooked through, add the onion and jalapeño, and cook for 2-3 minutes, just long enough to release their flavor but short enough to preserve a little crunch in them.
Add the tomatoes, crank up the heat to get the meat and tomato juices sizzling then reduce to a simmer and cook. The mixture should be runny, so if it seems too dry, add a little water. Season the meat with salt and pepper to taste.
As the meat is simmering, fry the eggs in olive oil to your liking. I like to leave the egg yolks nice and runny. Even if the whites are slightly undercooked, that’s okay, because the eggs will continue cooking when you combine them with the meat.
When you’re ready to serve, scatter some tortilla chips on a plate. Sprinkle the cheese over the meat, let it start to melt, then slide the eggs on top of that and let the eggs continue cooking until the whites are done.
Carefully, so you don’t break the yolks, tilt the pan to slide the meat onto the plate over the chips, with the eggs resting on top. Garnish with fresh cilantro. Hit it all with a splash of salsa or hot sauce if you want.