HUEVOS RANCHEROS
Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Provided by Kay Chun
Categories breakfast, brunch, dinner, weeknight, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
- Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
EASY HUEVOS RANCHEROS
An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate
Provided by Cassie Best
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
- Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
- Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.
Nutrition Facts : Calories 682 calories, Fat 46 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
HUEVOS RANCHEROS - WW STYLE
Make and share this Huevos Rancheros - Ww Style recipe from Food.com.
Provided by Annie.zz
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Warm tortillas in a nonstick pan sprayed lightly with cooking spray, for about a minute on each side.
- Set tortillas on a piece of foil on a baking sheet.
- Fry one egg in the nonstick pan, until firm but not all the way.
- Put the egg on the tortillas, add the black beans and cheese and toast under broiler until cheese is melted and egg is done. Don't overcook the egg - you want it runny.
- Add salsa and sourcream.
- Enjoy!
HUEVOS RANCHEROS
Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour
Provided by Niamh Hempenstall
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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- Preheat the oven to 350°F. Wrap the tortillas tightly in foil and warm them in the oven, about 5 minutes.
- Heat the refried beans in a small heavy saucepan over medium-low heat, stirring frequently, until just hot; keep warm.
- Melt the butter in a medium nonstick skillet over medium heat. One at a time, break the eggs into a saucer, then slip into the skillet. Reduce the heat and cook the eggs slowly until the whites are completely set and the yolks begin to thicken but are not hard, or turn the eggs to cook both sides.
- Arrange a tortilla on each of 2 plates. In the center of each tortilla, place 1 tablespoon of the salsa, top with 1⁄2 cup warm refried beans, then an egg, another 1 tablespoon of the salsa, and finally with 1 teaspoonof the sour cream and the cilantro. Garnish with the avocado slices and serve at once. Yields 1 huevo ranchero per serving.
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