Huevos Ranchero

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Huevos Ranchero

Published: Sat 31 Oct 2015, 6:42 PM

Serves: 4
. 4 flour tortillas
. Olive oil or butter, for roasting
. 8 whole eggs
. 50 gm grated Monterey Jack cheese
. Coriander leaves, for garnish
. 1 avocado, sliced
For the Ranchero sauce:
. 25 ml olive oil
. 75 gm chopped onions
. 50 gm chopped green bell pepper
. 50 gm chopped red bell pepper
. 5 gm cumin powder
. 10 gm chipotle or Jalapeno chillies
. 5 gm chopped garlic
. 300 gm chopped tomatoes
. 1 cup water
. 50 gm refried beans
. 50 gm corn kernel
. 5 gm chopped coriander leaves
To make Ranchero sauce, heat the oil in a pot over medium heat.
Add chopped onions and bell peppers and cook for 3-4 minutes. Add cumin, chilli and garlic, and stir for a minute.
Add chopped tomatoes and water (or vegetable stock); cook for 8-10 minutes.
Once the tomatoes are almost melted, stir in refried beans and corn kernel. Cook the sauce for 5-6 minutes and finish with chopped coriander. Season well.
For egg preparation, take 8-inch flour, corn or whole meal tortilla, and roast in a pan with a little olive oil or butter.
Spread ranchero sauce over the tortilla. Break 2 eggs (per serving) and place it on the tortilla.
Sprinkle Monterey Jack cheese and bake in an oven or under a salamander. (Alternatively, you could fry 2 eggs separately and place it on the tortilla, sprinkle cheese and finish under the salamander.)
Garnish Heuvos ranchero with coriander leaves and avocado.
Serve with garden lettuce salad with lemon and olive oil dressing.

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