Huevos Rancheros
¡Hola! I just came back from a very quick visit to Mexico and I ate my share of my absolute favourite “Huevos Rancheros”. They were so delicious! When I saw the sun today I wanted to go back, so I put on my flip flops, marched into my kitchen and made my version of these delicious breakfast treats. ¡Disfruta!
Ingredients (serves four)
- 2 tbsp. olive oil
- 1 medium onion (peeled, thinly sliced)
- 4 chipotles in adobo (roughly chopped)
- 1 (14-ounce) can refried black beans
- 1 cup black beans (cooked)
- 1 cup sliced yellow and red peppers
- 4 tomatoes sliced thin
- 1 avocado sliced thin
- 4 corn tortillas
- 8 large eggs
- 1 cup cotija cheese (crumbled, to garnish) or any other soft cheese
- 2 tbsp. cilantro (rough chopped, to garnish)
- 1 lime (cut into wedges to serve)
- 2 tbsp. chopped basil for garnish
- Ground Black pepper
Directions
- Preheat the oven to 350 degrees.
- In a large saute pan over medium-high heat, warm 1 tablespoon of olive oil. Add the onions and chipotle peppers and cook until soft and translucent, about 2 minutes.
- Stir in the beans then cook for 4 minutes.
- Top the beans with a layer of pepper and tomatoes slices and cook for 10 minutes.
- In a another saucepan over medium heat, warm 1 tablespoon of oil and fry 8 eggs until whites are set and yolks are still runny, about 2 -3 minutes.
- Arrange tortillas in one even layer on a baking sheet and place on the center rack of the oven, baking until golden brown, about 4 minutes. Remove from the oven and set aside until ready to assemble.
- To Assemble:
Spread a 1/2 cup of the bean and vegetable mixture onto a corn tortilla.
Layer avocado slices on top of the bean and vegetables mixture.
Top with one or two eggs.
Garnish with cotija cheese, cilantro, basil and a lime wedge.
Option: Serve with your favourite hot sauce and salsa on the side.
