Mexican Huevos Rancheros
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Every culture has its own way of preparing egg dishes with vegetables: for Israelis, it’s shakshuka, while for Mexicans, it’s huevos rancheros. The eggs are fried separately and then topped with a fragrant mixture of tomatoes and canned peppers. Huevos rancheros are served with tortillas, beans, slices of avocado, and chopped cilantro.
Ingredients
- Dried Chili Pepper - 1 piece
- Vegetable Oil - 2 fl oz
- Onion - 1 head
- Garlic - 4 cloves
- Oregano - ½ spoons
- Canned Tomatoes (Pelati) - 14.1 oz
- Chipotle Pepper Paste - 2 pieces
- Cilantro - 0.7 oz
- Lime - 1 piece
- Tortillas - 5 pieces
- Chicken Egg - 10 pieces
- Red Canned Beans - 14.1 oz
- Avocado - 2 pieces
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Remove the seeds from the dried chili and slice it into strips.
Step 3
Julienne the onion.
Step 4
Chop the garlic.
Step 5
Heat 20 ml of vegetable oil in a skillet, sauté the julienned onion until golden brown, add minced garlic, oregano, and dried chili, and cook, stirring, for 15 seconds.
Step 6
Add the tomatoes and canned peppers, season with salt and pepper, add lime juice, reduce the heat, and simmer for 10 minutes. Then blend the vegetables with an immersion blender until smooth.
Step 7
Heat 50 ml of oil and fry the tortillas for 15 seconds on each side. Place the cooked tortillas on paper towels to absorb any excess oil.
Step 8
In the same skillet, fry sunny-side up eggs, two at a time. The yolks should remain runny. In a separate pan, heat the beans.
Step 9
Place the tortilla on a plate, top it with a fried egg, drizzle with tomato and pepper sauce, and arrange some beans and slices of avocado alongside.
Step 10
Garnish with chopped cilantro.
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