HUEVOS RANCHEROS
Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!
Categories Huevos Rancheros brunch recipe mexican eggs breakfast tacos breakfast tostadas brunch easy breakfast healthy recipe protein eggs
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400º.
- In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
- Add black beans and salsa to skillet and stir to combine.
- Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
- Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
- Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
MEXICAN HUEVOS RANCHEROS
This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.
Provided by gem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
- Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
- Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
- Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g
EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS
Provided by Aarón Sánchez
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
- Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
- Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.
AUTHENTIC HUEVOS RANCHEROS RECIPE
Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.
Provided by Douglas Cullen
Time 30m
Number Of Ingredients 12
Steps:
- SALSA
- Roughly chop the tomatoes, onion, garlic and serrano chile.
- Add to your blender jar.
- Add 1/2 teaspoon thyme to the blender jar.
- Add 2 tablespoons of water.
- Blend until smooth. About 1 minute.
- Heat 1 tablespoon of cooking oil in a saucepan to hot.
- Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
- Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
- Salt to taste.
- TORTILLAS
- Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
- Heat the oil to medium hot.
- Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
- Drain the tortillas of excess oil on paper towles and set aside.
- SUNNY SIDE UP EGGS
- Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
- Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
- Cook until the white are just cooked through and the yolks are still runny.
- SERVING
- Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
- Gently place the eggs on the tortillas.
- Spoon the warm spicy tomato salsa over the eggs.
- Garnish the beans with 3 tortilla chips.
- Serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, Sodium 604 mg, Sugar 4 g, ServingSize 1 serving
HUEVOS RANCHEROS RECIPE FOR A CONTEMPORARY TAKE ON TRADITIONAL MEXICAN RANCH EGGS
My huevos rancheros recipe makes a contemporary take on the traditional Mexican ranch eggs. With my reinterpretation of this classic Mexican breakfast eggs dish, you get a little velvety egg yolk, the chilli bite of the spicy salsa, a little crunch from the corn 'powder', and the robustness of the refried beans with each mouthful. This elegant version is ideal for a fancy breakfast or brunch with friends and it comes together quickly.
Provided by Terence Carter
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Over medium heat add the olive oil and then the onions to a pan.
- Start boiling water in a pan for the poached eggs.
- When the onions are translucent, add the garlic.
- Place the refried beans in a saucepan over low heat.
- Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
- If you have fresh corn tortillas (you're a lucky cook!) toast them in a pan.
- Blend the crisp corn tortillas (or corn chips) in a blender.
- Season the sauce as necessary. It should be a nice dark red.
- When the sauce is ready, poach your eggs.
- Place a decent scoop of refried beans in the bowls.
- Sprinkle a little of the corn 'powder' over this.
- Place the poached eggs on top.
- Spoon the salsa over the egg, leaving the yolk exposed.
- Sprinkle a little more corn 'powder' over the salsa and add the coriander!
- Looks pretty. Tastes even better.
Nutrition Facts : ServingSize 1 g, Calories 514 kcal, Carbohydrate 70.8 g, Protein 24.3 g, Fat 16.4 g, SaturatedFat 3.4 g, TransFat 0.1 g, Cholesterol 235 mg, Sodium 849 mg, Fiber 43.7 g, Sugar 5.7 g, UnsaturatedFat 12.9 g
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