Basic Summery Huevos Rancheros

Basic Summery Huevos Rancheros

I’m keeping this dish very simple for the summer season – more colour, more flavour, less time in front of the stove! During the colder months, I usually also make roasted tomato salsa, but for now, let’s keep things simple and quick!

Look at the vibrant colours, great textures and big flavours. Breakfast/lunch doesn’t get much better than huevos rancheros!

So, let’s get cooking!

Here’s the recipe for homemade pico de gallo, but store-bought is just fine.

Category

huevos rancheros

Yields4 Servings

 4 corn tortillas
 4 eggs
 1 cup salsa/pico de gallo
  cup sour cream
  cup shredded cheese (cheddar, mozzarella or Monterey Jack)
 few dashes of hot sauce
 1 tbsp fresh cilantro
 other optional ingredients: cotija cheese, feta cheese, avocado slices, lime wedges, etc.
 olive oil
 kosher salt
For the refried beans:
 2 tsp olive oil
 3 tbsp white onion, minced finely
 1 can of black/pinto beans, drained and rinsed
 ¼ cup water
 ½ tsp chii powder

1

Heat a teaspoon of oil in a medium sauce pan. Add onions and saute for about 5 minutes until softened. Add chili powder, beans and water, reduce the heat to low and simmer covered for about 5 minutes. After 5 minutes, mash the beans with a potato masher. Adjust consistency with more water, if needed, to make it more spreadable. Season the beans with salt to taste.

2

Preheat oven to 200°. Heat a teaspoon or so of oil in a large frying pan over medium heat until hot and shimmering. Add tortillas, one at a time and cook for about 15-30 second per side to heat through, do not allow the tortillas to get crisp. Pile them on top of one another and place in the preheated oven to keep warm.

3

In the same skillet, add some more oil and crack the eggs. Cook for a couple of minutes until the whites are set and the yolks are cooked to your desired degree of doneness.

4

To assemble, distribute tortilla between 4 plates. Divide the beans equally between the tortillas. Top with egg. Sprinkle cheese and pico de gallo over the eggs, leaving the yolk uncovered. Add a few dashes of hot sauce, cilantro and any other garnishes of choice, such as avocado. Serve right away and enjoy.

Ingredients

 4 corn tortillas
 4 eggs
 1 cup salsa/pico de gallo
  cup sour cream
  cup shredded cheese (cheddar, mozzarella or Monterey Jack)
 few dashes of hot sauce
 1 tbsp fresh cilantro
 other optional ingredients: cotija cheese, feta cheese, avocado slices, lime wedges, etc.
 olive oil
 kosher salt
For the refried beans:
 2 tsp olive oil
 3 tbsp white onion, minced finely
 1 can of black/pinto beans, drained and rinsed
 ¼ cup water
 ½ tsp chii powder

Directions

1

Heat a teaspoon of oil in a medium sauce pan. Add onions and saute for about 5 minutes until softened. Add chili powder, beans and water, reduce the heat to low and simmer covered for about 5 minutes. After 5 minutes, mash the beans with a potato masher. Adjust consistency with more water, if needed, to make it more spreadable. Season the beans with salt to taste.

2

Preheat oven to 200°. Heat a teaspoon or so of oil in a large frying pan over medium heat until hot and shimmering. Add tortillas, one at a time and cook for about 15-30 second per side to heat through, do not allow the tortillas to get crisp. Pile them on top of one another and place in the preheated oven to keep warm.

3

In the same skillet, add some more oil and crack the eggs. Cook for a couple of minutes until the whites are set and the yolks are cooked to your desired degree of doneness.

4

To assemble, distribute tortilla between 4 plates. Divide the beans equally between the tortillas. Top with egg. Sprinkle cheese and pico de gallo over the eggs, leaving the yolk uncovered. Add a few dashes of hot sauce, cilantro and any other garnishes of choice, such as avocado. Serve right away and enjoy.

Huevos Rancheros

Happens to be Gluten-Free: As with all Gluten-Free recipes, double check the list of ingredients (especially tortillas) and ensure that all your ingredients are not cross-contaminated.

Happens to be Vegetarian.

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