Glowing embers by the campfire, flapping of bats’ wings every now and then, crickets chirping….. the great outdoors, that’s what!!! And who could be a better cook other than my husband Claude, when it comes to camp fire cooking. Our own kids and his friends, who have done camping stints with him through the years, swear by this.. What is he known for in camping? Well, he is known for his unorthodox campfire cooking. This here, which I am sharing with you, is Claude’s version of Huevos Rancheros - a fav among those who have gone camping with him!!!



2 cans Argentina corned beef (350 gms each)
3 medium red onions (minced or sliced)
1 medium can diced tomatoes (Capri, Molinera, Sun Best)
1 smallest pack Del Monte tomatoe sauce (70 gms)
6 eggs
1/3 cup cooking oil
½ teaspoon cumin powder (optional)
½ teaspoon chili powder (optional)

PROCEDURE:
Heat up your fancy “sarten” or small “paellera”. Add the oil and onions. Saute until onions are translucent.

Add the corned beef, diced tomatoes, and the tomatoe sauce. Mix well and allow to simmer over low fire. Optional spices can be added at this point.

Create little pockets on the surface, and drop an egg in each pocket. Add a pinch of salt over each egg and cover with a lid. Allow the eggs to poach for another 3 or 5 minutes. Serve straight to the table.

TIPS:
Namits gid with newly cooked rice, specially the Thai jasmine variety. Or hot pan de sal Sayang, Tita’s pan de sal is no longer available. Try Olsen’s, it’s sweet as others tend to be.

Claude usually serves each portion with a dollop of salsa that he makes. But use Tostito’s brand salsa. It’s superb too!

Enjoy your Huevos Rancheros, and a big hug fom the Red Hot Mama!!!