Huevos Rancheros

Author: Brandy O'Neill - Nutmeg Nanny

These huevos rancheros are perfectly cooked eggs nestled in a fire-roasted tomato sauce with spicy serranos, served up with tortillas and refried beans.

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Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Equipment

Ingredients

For sauce:

1 15 ounce can fire-roasted diced tomatoes
2 garlic cloves
1 Serrano pepper
2 tablespoons minced onion
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For assembly:

2 tablespoons vegetable oil
4 corn tortillas
2 tablespoon unsalted butter
4 large eggs
1 cup refried beans
2 tablespoons chopped cilantro
1/4 cup crumbled Cotija cheese

Instructions

For sauce:

In a blender add tomatoes, garlic, serrano pepper, onion, kosher salt, and black pepper.
Once blended, add to a 10-inch skillet set over medium-high heat. Simmer on low to help the flavors meld together while you prepare the rest of the huevos rancheros.
If your sauce gets too thick simply thin out with a little water.

For assembly:

In a 12-inch skillet set over medium-high heat add vegetable oil.
When the oil is hot add your tortillas (1 or 2 at a time) and cook for a few minutes on each side, about 3 minutes total.
Remove the tortilla from the pan and place on a paper towel to remove any excess oil.
In the same pan, add the butter, and when it has melted cook the eggs either sunny side up, or over easy. Continue cooking until all the eggs have been cooked.
While the eggs are cooking spread each tortilla with an equal amount of refried beans.
Add 1 cooked egg per refried bean tortilla.
Pour an equal amount of tomato sauce over the eggs and then sprinkle with cilantro and Cotija cheese.

Nutrition

Course Breakfast

Cuisine Tex Mex

Keyword easy breakfast recipes, homemade huevos rancheros, huevos rancheros homemade, mexican breakfast recipes, ranchers eggs

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