Company Huevos Rancheros Recipe Simple

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QUICK AND EASY HUEVOS RANCHEROS



Quick and Easy Huevos Rancheros image

Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.

Provided by MuskokaJac

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  • Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  • Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  • Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  • Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  • Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g

COMPANY HUEVOS RANCHEROS



Company Huevos Rancheros image

A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
3 teaspoons olive oil
1 teaspoon flour
2 (16 ounce) cans tomatoes, drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
6 eggs
1/2 cup sharp cheddar cheese, shredded
1/4 cup ripe olives, sliced

Steps:

  • Saute onion, green pepper and garlic in olive oil.
  • Stir in flour and cook for 1 minute.
  • Add next 7 ingredients and cook over medium heat for 5 minutes.
  • Pour sauce into a 9x13 baking dish.
  • Make 6 indentions in the sauce and break an egg into each, gently.
  • Sprinkle with cheese and olives.
  • Bake at 350 degrees F.
  • for 15 minutes or until eggs are set.
  • Serve immediately.

Nutrition Facts : Calories 193.5, Fat 11.4, SaturatedFat 4, Cholesterol 221.4, Sodium 284.4, Carbohydrate 11.8, Fiber 2.9, Sugar 6.3, Protein 10.6

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