Huevos Rancheros with Jamaican Soul
Adam Schop, executive chef of NYC’s island-themed diner Miss Lily’s, lights up a huevos rancheros recipe with a Caribbean twist. Red kidney beans simmered with coconut cream, garlic, onions, thyme, and Scotch bonnet peppers make up the ragu-thick base of Schop’s Jamaican huevos rancheros: stewed peas. Thinly sliced fried green plantains are perfect for dipping, dunking, and scooping up every last drop of yolk and sauce.That would be plenty special enough, but what makes this huevos rancheros recipe memorable is its attention to details. Escabeche is a condiment consisting of carrots, peppers, onions, and chayote—a green Caribbean squash, also known as cho-cho or christophene—fermented in spiced vinegar for a few days. It’s reminiscent of pickled peppers, only way better. The sauce highlights Scotch bonnet, which is arguably the hottest chili pepper in the Caribbean. A sexy, runny, sunny-side egg just gilds the lily. Note: Allow time for the kidney beans to soak overnight.Miss Lily’s Jamaican RancherosIngredients