Huevos Rancheros
View my experience with this recipe.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 jalapeno peppers, seeded and minced
- 1 1/2 cups tomatoes, chopped with their juice
- 2 teaspoons chili powder
- 2 tablespoons fresh cilantro, chopped
- salt and pepper, to taste
- 6 tortillas
- 1 can (15 ounces) refried beans
- 2 teaspoons vegetable oil
- 6 large eggs
- Optional: Monterey Jack cheese, for garnish
Directions:
To make the sauce, heat olive oil in a medium pan over medium heat. Add the onion and garlic and cook for 3 to 5 minutes. Add the jalapeno pepper, tomatoes with juices, and chili powder. Cook and stir for 3 to 5 minutes or until the tomatoes soften. Add salt and pepper to taste and remove from heat. Stir in the cilantro. Set aside.
Meanwhile, warm tortillas in oven on a very low temperature so that they are warm all the way through but still soft. Warm refried beans in a small pan over medium-low heat.
Coat a large skillet with a small amount of vegetable oil. Fry eggs without flipping for about 1 minute, or until they begin to set. Cover and finish cooking, about 1 to 2 minutes longer.
To serve, place warm tortilla on each plate. Spread with refried beans. Plane an egg on top of each tortilla and top with tomato sauce. Add shredded cheese, if desired.
Serves 6.
Nutrition:
Substitutions:
I did not add the cilantro to the tomato sauce. Instead of canned refried beans, I used my own recipe.
Recipe courtesy of Taste for Life Magazine