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Huevos rancheros recipe

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Adjust Servings:
Black Bean Sauce
2 tablespoons extra-virgin Olive Oil
½ cup thinly sliced Onion
1 Jalapeno Pepper , seeded and thinly sliced
2 Garlic cloves, chopped
1 15-ounce can Black Beans , drained and rinsed
1 cup Vegetable Broth or chicken stock
2 tablespoons fresh Lime Juice
Green Tabasco Sauce
Kosher Salt
½ cup roughly chopped fresh Cilantro
Green Sauce
1 ripe Avocado , pitted, peeled, and diced
4 medium Tomatillos , husked, rinsed, cored, and chopped (about ½ cup)
¼ cup roughly chopped fresh Cilantro
2 tablespoons finely chopped Red Onion
1 tablespoon finely chopped Jalapeno Pepper
1 tablespoon fresh Lime Juice
Kosher Salt
Canola Oil , for frying the tortillas and eggs
4 corn Tortillas
Kosher Salt
4 large Egg
4 ounces crumbled Queso Fresco
Lime wedges, for serving

Huevos rancheros recipe

  • Serves 4
  • Medium


  • Black Bean Sauce

  • Green Sauce

  • Assembly



Huevos rancheros are a fun way to mix up the traditional eggs for breakfast or brunch (and are also an inexpensive family dinner!). Even though there are a lot of components, the bean sauce can be made ahead and rewarmed with a little extra stock or water, and the green sauce can also be made one to two hours ahead, covered, and chilled until ready to use.



To make the Black Bean Sauce

Heat a medium skillet over medium heat. Add the oil. When the oil is hot, add the onion and jalapeño and cook until the onion is softened, about 8 minutes. Add the garlic, beans, and stock. Bring to a simmer and cook until the liquid is reduced by about half and the sauce is flavorful, about 15 minutes, mashing the beans a little with the back of a wooden spoon to thicken the sauce. Stir in the lime juice and Tabasco and salt to taste. Keep warm, stirring in the cilantro just before serving.


To make the Green Sauce

Combine the avocado, tomatillos, cilantro, onion, jalapeño, and lime juice. Mash with a fork to break up the avocado into smaller pieces and make a chunky, thick sauce. Season with salt, and cover and chill until ready to use.


When ready to serve, heat ½ inch oil in a skillet over medium-high heat. When the oil is hot (about 365°F.), fry 2 tortillas at a time until crispy, turning once, 1 to 2 minutes total. Drain on paper towels and season with salt.


Heat a large nonstick skillet over medium-high heat and film the bottom with oil. Carefully break in the eggs and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side-up eggs with still-runny yolks.


To serve, put a fried tortilla on each plate. Top with the beans, then a cooked egg, then the green sauce. Sprinkle with the queso fresco and serve with a lime wedge.


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