Huevos Rancheros
These huevos rancheros are perfectly cooked eggs nestled in a fire-roasted tomato sauce with spicy serranos, served up with tortillas and refried beans.
Servings: 4 servings
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
Serving: 1g | Calories: 330kcal | Carbohydrates: 23g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 209mg | Sodium: 621mg | Fiber: 5g | Sugar: 2g