Huevos Rancheros: How To Make Mexican Eggs And Salsa

Huevos Rancheros: Mexican Eggs And Salsa

• Author: Romae Chanice Marquez
• Recipe Category: Main Dish / Snacks
• Cuisine: Mexican

The whole preparation and cooking time is 45 minutes. This recipe is suitable for at least 5 servings. 

Huevos Rancheros: Mexican Eggs And Salsa Ingredients

For the pico de gallo,

• 3 medium ripe tomatoes, chopped (about 1 ½ cups)
• ¼ cup finely chopped white onion
• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice
• ¼ teaspoon fine-grain sea salt

For the beans,

• 3 teaspoons extra-virgin olive oil
• ¼ cup finely chopped white onion
• ¼ teaspoon fine-grain sea salt
• 2 teaspoons ground cumin
• 1 can of black beans or pinto beans, rinsed and drained
• ¼ cup water
• Freshly ground black pepper, to taste
• ½ teaspoon lime juice

Other ingredients,

• 2 cups of your favorite red salsa
• 5 teaspoons extra-virgin olive oil, divided
• 5 eggs
• 5 corn tortillas

Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, chopped cilantro and/or hot sauce.

Huevos Rancheros: Mexican Eggs And Salsa Instructions

Step 1: To prepare the pico de gallo, combine the tomatoes, onion, coriander, lime juice, and salt in a medium bowl. Stir to mix, then set aside for later.

Step 2: To cook the beans, heat the olive oil in a small saucepan over medium heat until it shines. Stir in the onions and salt. Cook, occasionally stirring, for about 3 to 6 minutes, until the onions have softened and turned translucent.

Step 3: Add the cumin and cook for about 30 seconds, continually stirring until fragrant. Garnish with drained beans. Stir, cover, and cook for 5 minutes.

Step 4: Reduce the heat to low, then remove the lid and use a potato masher or a fork back to mash around half the beans. Continue cooking the beans uncovered, frequently stirring, for another 2 to 3 minutes, until thickened.

Step 5: Remove the pot from the heat, and stir in the lime juice and the pepper. If necessary, sauté and add more salt, pepper, or lime juice. If the beans appear to be dry, add a tiny splash of water and stir to mix. Cover until ready to serve.

Step 6: Heat the salsa. Pour the salsa over medium heat into a medium saucepan. Bring the salsa to a boil, stirring occasionally, and then reduce to low heat until ready to serve.

Step 7: Warm-up each tortilla individually in a small skillet over medium heat, flipping as required. Layer the mixture of black bean over each tortilla, and growing each tortilla on a single plate. Then, set aside.

Step 8: For frying the eggs, pour one teaspoon of olive oil in the same skillet over medium heat and wait until it’s hot. Crack an egg carefully and pour it into the skillet without breaking the yolk. Fry the egg until the yolk is cooked to your preferred doneness. Place the fried egg on top of a prepared tortilla and repeat.

Step 9: Spoon about one-fourth of the warmed salsa over each dish, avoiding yolk in the eggs. To do the same with the pico de gallo, use a slotted spoon or fork, leaving behind the sticky tomato juices. Sprinkle with the freshly ground black pepper and add any extra garnishes you may want.

Step 10: Serve straight away.

Huevos Rancheros Additional Information

• Per serving, this recipe has 198 calories, 9g of fat, 1.8g of saturated fat, 188.5mg of cholesterol.
• This recipe will take 45 minutes to prepare fully.
• This recipe will serve 5 people.