Around here, Huevos Rancheros aren’t anything special or out of the ordinary (we call them Huevos a la Ranchera). You’ll find them at any restaurant for breakfast, or you’ll probably get them on a weekend at your parent’s house. Essentially, it’s a corn tortilla spread with beans and topped with fried eggs and tomato sauce. I tried to give it a little twist. I used a “tostada” for the base, which is a crisp corn tortilla (we have a baked variety at the local stores, which helps make this dish healthier), and instead of refried beans, I used whole black beans and also added some avocado as a topping. I should mention that the type of tomato sauce you use for this dish is important. Don’t use any Italian type of sauce for this. You need basic tomato sauce. Also, cilantro is important. I don’t know why, I never have cilantro when I need it! I didn’t put any in mine, but I had some dried cilantro so I sprinkled some on top. Not the same thing, not even close. So please, get some fresh cilantro when you plan ahead for this.
Huevos Rancheros is not something for your weekday breakfast, when we’re all on the go… try on the weekend when you have a little more time to enjoy them.
Oh, and don’t forget the coffee. Always have coffee with your Huevos Rancheros.
Huevos Rancheros (Foodies’ Style)
A The Foodies’ Kitchen Original Recipe
4 crisp corn tortillas (tostadas)
1 can whole black beans
1¼ cup tomato sauce (not italian style)
1 avocado, sliced
½ white onion (a small one, diced)
1 tablespoon vegetable oil
1 teaspoon dried cumin
Crumbled dried cheese
Salt and Pepper to taste
Tabasco Sauce (optional)
- In a small pot, bring the can of beans to a simmer. Add the cumin and lower the heat, just to keep them hot.
- Meanwhile, heat a medium sized pan over medium-high heat. Add the oil and let it heat up for a moment. Add the diced onions and let them cook for about 3 minutes.
- Lower the heat, and add the tomato sauce. Be careful! It will splatter. Season with salt and pepper. Set aside
- Heat another pan, and give it a good coating of cooking spray. Crack your eggs, two at a time and “fry” them sunny side up.
- Now, assemble. On a plate, place 2 corn tortillas, slightly overlapping over each other. Spoon some beans on one side (drain the juice off the spoon before you put them on the tortilla) and arrange half of the sliced avocado on the other side. Season with salt and pepper. Add a bit of cream on top of the beans, if you’re using.
- Place 2 eggs on top, and top with your reserved tomato sauce.
- Sprinkle with crumbled cheese, fresh cilantro and season with a bit more salt and pepper. A little Tabasco sauce wouldn’t be out of place here.
- Dig in!
© 2013, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.