Description
Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla.
Ingredients
Scale
- 4–6 Eggs
- 3–4 Ripe Tomatoes
- 1 Onion
- 1 Jalapeño/ Green Chillies
- Corn/Flour Tortillas (store bought)
- Salt & Pepper to taste
- 1 Can Black/Red Kidney Beans
- Grated Cheese
- 1 Avocado (chopped)
- Sour Cream (topping)
- Chopped Red Onion (garnish)
- 1 Tomato (chopped)
Instructions
Cook Salsa:
- Remove skins from tomatoes and add to blender along with the onion and pepper.
- Blend till smooth.
- Heat oil in a pan, pour in the salsa and cook till it turns a deep red color.
- Drain the beans and stir them into the salsa.
- Season and set aside.
Eggs
- Heat oil in a pan and fry eggs sunny side up (runny yolks).
- Set aside.
Tortillas
- Heat a dry nonstick pan.
- Warm tortillas on either side.
- Set aside.
Assemble
- Place tortillas in a pan/on a plate.
- Spoon on the salsa, lay the eggs over it then add the tomatoes, red onion, avocados, and cheese.
- Serve warm with a dollop of sour cream and enjoy!!
* Please note that this is my take on the meal so it is made to my liking *
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 368
- Sugar: 7
- Sodium: 299
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 9
- Protein: 19
- Cholesterol: 288
