Huevos Rancheros


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Huevos Rancheros

Cooking time:

  • 20 minutes in total
  • 10 minutes of preparation
  • 10 minutes of cooking

Serves: 2

Ingredients:

Description

Huevos Rancheros, the perfect breakfast on a rainy morning - and perfect for Día de la Bandera as it beautifully matches the colors of the Mexican flag. This Mexican dish is believed to originate from ranch workers who needed a hearty breakfast to keep them full for a day’s work. Hence, the literal translation to "rancher's eggs". There are dozens of variations with different toppings and seasonings depending on region and traditions. Danish food blogger Johan Johansen created this recipe for Gastromand.dk and we love it. He topped his dish with some Blackened Habanero Sauce for some extra fire.⠀

Steps

  1. Preheat a pan over medium heat and cover the bottom with oil or bacon lard.
  2. Add the salsa to the pan, spread it out and let it warm up while you chop the leaves of the cilantro bundle roughly.
  3. Once the salsa is heated through, crack the eggs into the salsa with some distance between each egg.
  4. Let it simmer until the egg whites are stiff, but the yolk is still jiggling and runny.
  5. While the huevos are simmering, heat your tortillas in the oven or on a pan until they’re warm and soft.
  6. Take the pan off the heat and drizzle with chopped cilantro, crumbled cheese and drops of Blackened Habanero Sauce.
  7. Put a couple of tortillas on each plate and top with a generous amount of huevos rancheros. Buen Provecho!

Authos notes

You can make your own tortillas or buy them at the supermarket – or if you would like some crunch, substitute for our crispy and corny Tostadas. Furthermore, if you can’t get a hold of the Mexican queso fresco, you can substitute with the Danish “salatost” or a mild Greek feta cheese.

Tip: There are plenty of ways to add variations to this dish. Feeling a little extra hungry? Add some pan-fried potatoes, rice or refried beans on the side. Looking to add more veggies into your food? Sear some peppers and zucchini before adding the salsa roja or any other vegetable of your liking.