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Easy Huevos Rancheros Recipe

Easy Huevos Rancheros Recipe
 
Prep time
Cook time
Total time
 
Huevos Rancheros is a Mexican dish, but has been adopted by the USA and there are probably more recipes and ways of making this dish than almost any other recipe. My personal preference is a very simple version. As far as I am concerned, way too many chefs mess this dish up with complicated additions. I much prefer to make a basic version, using fresh ingredients where possible. Fresh tomatoes are best, but canned will do if you can’t find good tomatoes. This is a wonderful, healthy, low(ish) fat recipe. It’s very simple and will only take about 30 minutes in all. It’s great for breakfast, but, as they say, like beer, “It’s not just for breakfast.” This recipe serves 4 normal people or 2 really hungry ones.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 4 fresh eggs
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 chilli pepper, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon oregano
  • splash Tabasco
  • 16 oz can tomatoes
  • 4 oz strong cheese, grated
  • to taste salt and pepper
Instructions
  1. First, heat the oil in the skillet on a low heat. If you are using a cast iron skillet, it MUST be well seasoned, otherwise, use a heavy stainless steel pan. This is one of the few dishes I prefer not to use a cast iron skillet for, because the acid in the tomatoes can take off the seasoning. If it really is well seasoned, go right ahead though. Chop the onion and peppers and crush the garlic and add to the oil. Add the spices and herbs, stir and cook for about 10 minutes until the onion is soft.
  2. Turn the heat up a little and add the tomatoes. Either fresh, chopped toms or the tin. Cook for another 10 minutes until the tomatoes are all mushy. Season with salt and pepper to taste. Turn the heat back down, make 4 wells in the mixture and break the eggs into the holes. Sprinkle the grated cheese over the top, cover with a lid and cook for a further 5-10 minutes, until the eggs are done to your liking. (5 minutes for easy, 10 minutes for hard.) It’s really important to cover the mixture while the final stage of cooking is being done. If your pan or skillet does not have a lid, use a large plate instead. This helps to cook the eggs evenly. If you don’t cover it, they will be hard on the bottom and soft on the top. A faster variation is to fry the eggs in a separate pan, place on the tortillas and then pour the sauce over, but this way looks better and the eggs are poached rather than fried.
  3. Sprinkle with chopped fresh cilantro and serve immediately. Serve with fried tortillas and re-fried beans.

 

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