Huevos Rancheros
A classic Mexican breakfast: fried eggs on tortillas with a warm chili-tomato sauce. Hearty and satisfying.
by Culicious Kitchen
Ingredients
- 1 tbsp vegetable oil
- 0.5 onion
- 1 garlic clove
- 400 g canned chopped tomatoes
- 0.5 tsp chili powder
- 4 eggs
- 4 corn tortillas
- 200 g canned black beans
- fresh cilantro and avocado
- salt
Method
- 1
Make the sauce: heat the oil in a skillet over medium heat and soften the onion for 4 minutes, then add the garlic for 30 seconds.
- 2
Add the chopped tomatoes, chili powder, and 1/2 teaspoon salt. Simmer for 8-10 minutes until thickened to a saucy consistency. Keep warm.
- 3
Warm the tortillas in a dry pan for ~20 seconds per side and keep them wrapped in a towel.
- 4
Fry the eggs: heat a little oil in a separate pan over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still runny, 3-4 minutes. Season with salt.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.