huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means “eggs ranch-style” or “eggs country-style” in Spanish. The dish traditionally was served at the large mid-morning breakfast, or almuerzo, on rural farms where workers had a much smaller meal at dawn.
The basic version of huevos rancheros consists of corn tortillas fried lightly, and fried eggs with a tomato-chili sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, and extra chili peppers are common accompaniments. Scrambled eggs can be used instead of fried eggs.
Serves 2
INGREDIENTS
1/4 chopped onion
16 oz can of tomatoes
3 garlic cloves
4 tortillas
4 eggs
Cooking oil
a pinch of chilli powder
Chilli peppers to taste
Shredded Monterey Jack cheese to sprinkle on top
DIRECTIONS
- Chop the onion and chilli peppers, and mash the garlic with a press (finely chop garlic if you don’t have a press).
- Set a small frying pan to mid-high heat. Add 1 dash of oil to the pan. Add the tomatoes, onion, garlic, chilli powder and chillies. Once the sauce is boiling, reduce heat and simmer for about 10 minutes.
- On a second, larger frying pan, fry two tortillas in a very small amount of cooking oil (about 30 seconds on each side). Put the tortillas on a plate.
- Now fry two eggs without overcooking them or cooking the top of the egg. Place one egg on top of each tortilla and fully cover the eggs with the sauce. The sauce will cook the top of the egg. Repeat the frying process for the other eggs. Serve with beans and some shredded cheese on top.
