Huevos rancheros

Huevos rancheros

Tags

Mexican
Eggs

Sides

Pico de gallo

Cook

Ingredients

  • 1 tbsp oil
  • ½ onion, diced
  • 4 tomatoes, chopped
  • 1 jalapeño, diced
  • 1 tbsp chipotle paste
  • 2 garlic cloves, chopped
  • ½ tsp oregano
  • ½ tsp salt
  • ½ cup vegetable broth
  • ¼ cup chopped fresh cilantro
  • 2 tbsp lime juice
  • ½ tsp sugar
  • 4 eggs
  • 4 corn tortillas
  • Refried beans
  • ½ cup shredded cheese
  • Avocado, sliced⁣
  • Coriander, chopped
  • Pico de gallo

Steps

  1. Heat the oil in a small saucepan over medium heat. Add the onion, tomato, jalapeño, chipotle, garlic, oregano and salt and cook, stirring occasionally, for 10 minutes.
  2. Stir in the broth and cook for 1 minute. Remove from the heat and stir in the cilantro and lime juice.
  3. Blend using the stick blender until nearly smooth. Taste. If too sharp add sugar. Set aside.
  4. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary until slightly puffed then place on a plate.
  5. Heat the refried beans. Spread the beans over each tortilla. Sprinkle over the cheese.
  6. In the same skillet, pour in 1 teaspoon oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet.
  7. Fry the egg, lifting and tilting the pan occasionally, until the whites are set.
  8. Pour sauce on top of the beans and tortilla and top with an egg. Finish with more sauce, avocado slices, coriander and pico de gallo.