Huevos Rancheros is a mexican classic. It is easy to make and perfect for breakfast or brunch
1/4 finely chopped onion
16 oz diced canned tomatoes
3 garlic cloves, chopped finely
2 tablespoons olive oil
1/2 teaspoon chili powder
finely chopped Chili peppers to taste (Serrano, Habanero, Jalapeño)
8 oz. refried beans
shredded Monterey Jack cheese
YIELD: 2 servings
COURSE: Breakfast and Brunch
- Set small frying pan or sauce pan in mid-high heat. Add 1 tablespoon of oil to the pan.
Add the tomatoes, onion, garlic, chili powder and chilis.
Once the sauce is boiling, reduce heat and simmer for about 10 minutes.
On a larger frying pan, put some oil and fry the tortillas for about 30 seconds on each side
- Put the tortillas on a plate, and fry the eggs without overcooking them or cooking the top of the egg.
- Place one egg on top of each tortilla, and fully cover the eggs with the sauce. The sauce will cook the top of the egg.
- Serve with beans and some shredded cheese on top.