MOM'S HUEVOS RANCHEROS
Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!
Provided by Good EatNZ
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 41.8 g, Cholesterol 371.1 mg, Fat 31 g, Fiber 6.5 g, Protein 25.9 g, SaturatedFat 14.2 g, Sodium 1561.1 mg, Sugar 7.3 g
BREAKFAST HUEVOS RANCHEROS
Huevos rancheros are my go-to Saturday morning breakfast treat!
Provided by Emily Alimonos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
- Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
- Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
- Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g
SHEET PAN HUEVOS RANCHEROS
This recipe is sponsored by Target. The runny yolks in these soft-cooked eggs meld with the homemade salsa to make a delicious "sauce" for this hearty meal. Huevos Rancheros are traditionally served as a late-morning breakfast on rural Mexican farms. This sheet pan version is so versatile that it works for brunch or even breakfast-for-dinner!
Provided by Vallery Lomas
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
- Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
- Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
- Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
- Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.
SPICY HUEVOS RANCHEROS
This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees.
- Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.
- Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.
- Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.
SIMPLE HUEVOS RANCHEROS
This flavorful interpretation of huevos rancheros contains shallots, cilantro leaves, and jalapeno pepper. Try your own version, using ingredients such as cheese, sour cream, or refried beans.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Combine tomatoes and shallots with 1/2 teaspoon salt in a blender, and puree. Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add the tomato mixture, and simmer until reduced slightly, about 2 minutes; set aside.
- Heat remaining tablespoon oil in a medium nonstick skillet over medium-high heat. Add 1 tortilla, and cook until bubbles form and edges begin to brown, 30 to 45 seconds. Turn, and cook for 10 seconds more. Drain on paper towels. Repeat with remaining tortilla. Place 1 tortilla on each of two plates.
- If necessary, add a bit more oil to pan. Crack the eggs into the skillet, and cook sunny-side up (until whites are set and yolks are still soft), about 2 minutes. Slide one egg onto each tortilla.
- Spread sauce around eggs so that the sauce covers the entire white, leaving only the yolk showing. Sprinkle with salt and pepper, and garnish with cilantro and jalapeno. Serve immediately.
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5/5 (3)Total Time 25 minsCategory BreakfastCalories 240 per serving
- Heat 1 tablespoon vegetable oil in a medium non-stick pan over medium heat. Add one corn tortilla, heating for 30-60 seconds on each side, or until lightly browned and starting to bubble. Remove to a plate and repeat with remaining tortillas. You can place them in a warm oven to keep them hot.
- In the same pan, crack 2 eggs, cooking to desired doneness. I nice runny yolk with cooked whites will be about 3 minutes. Repeat with remaining 2 eggs.
- Place on hot corn tortillas on serving plates. Divide black beans among tortillas, lightly mashing with a fork.
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5/5 (1)Estimated Reading Time 1 min
- Heat the oil in a medium cast iron or non-stick skillet over medium heat. Crack the egg on one side of the pan. Set the tortilla (beans side up) on the opposite side of the pan to warm.
- When the egg is done, add a pinch of salt. Use a spatula to transfer the egg on top of the beans and then tranfer the huevos to a plate. Garnish with cheese and/or avocado, if desired. Eat with a knife and fork (or plan to get messy and eat like a taco.
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