This recipe offers a slight twist to your typical huevos rancheros, but I was in a pinch trying to create a simple meal with what I had in my fridge and threw this together. And while slightly unconventional, it ended up absolutely delicious. Available in less than 30 minutes, this huevos rancheros is a fairly quick and easy dish that works for breakfast, lunch or dinner. Of course, I might be biased since I would easily eat breakfast for all three meals. You shouldn’t be surprised given my obsession with eggs.
This dish is easy and versatile. Feel free to substitute with vegetarian chorizo to make this dish vegetarian. Or beef up the plate with some refried beans, if desired. But I’ll walk you through how I make these huevos rancheros.
Making the chorizo salsa
Start by preparing the salsa: Empty a 14.5-oz can of whole peeled tomatoes with its juices in a blender or food processor. Add in the following:
- ¼ cup of fresh cilantro leaves
- 2 shallots, minced
- 2 cloves garlic, peeled and coarsely chopped
- 1 jalapeno pepper (seeded, if desired)
- 2 teaspoons kosher salt
- ¼ teaspoon ground cumin
- ½ teaspoon sugar
Transfer the sauce to a small saucepan. Simmer over medium-low heat until slightly thickened, about 10 minutes.
As the sauce simmers, cook a 1/3 pound of chorizo in a large skillet over medium-high heat until browned, about 6-7 minutes. I often just get ground chorizo from my local supermarket, but if you have a prepared chorizo, be sure to remove the meat from the casing. Add the chorizo to the sauce. Cover and keep warm over low heat as you fry up the tortillas and eggs.
Prepare the tortillas and eggs
Heat about 1 tablespoon vegetable oil over medium-high heat to the same skillet used for the chorizo. Add a tortilla (or two) in the skillet and cook until light golden on one side, about 20 seconds. Flip and cook on the other side for 20 seconds more to reach a similar golden consistency. I tend to do 2 at a time to save time. Transfer the tortillas to a plate lined with paper towels to drain. Repeat with the additional tortillas, adding a bit more oil to the pan if necessary. Cover with foil or a clean kitchen towel to keep warm.
In the same skillet, add a tablespoon of oil and swirl around. Crack four eggs into the skillet. Cook until the bottoms are cooked and the edges golden, 1 to 2 minutes. Season with salt and pepper. Turn the heat to low, cover and cook until set, about 1 minute more.
Serving up the huevos rancheros
Place 2 tortillas per plate. Place two fried eggs on top. Spoon the warm tomato sauce over the tortillas and eggs, keeping the yolks exposed. Top with sliced avocado, shredded Monterey jack or cojita cheese and additional cilantro leaves. Serve with a dollop of sour cream and/or a lime wedge, if desired.
Huevos Rancheros
Print RecipeIngredients
- One 14.5-ounce can whole peeled tomatoes, undrained
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 2 shallots, minced
- 2 cloves garlic, peeled and coarsely chopped
- 1 jalapeno pepper (seeded, if desired)
- ½ teaspoon sugar
- ¼ teaspoon ground cumin
- Salt and pepper
- 1/3 pound ground chorizo, casings removed (if necessary)
- Four small corn tortillas
- 4 large eggs
- Vegetable or canola oil
- 1 avocado, pitted, peeled and sliced
- 1/3 cup shredded Monterey Jack cheese
- Sour cream and lime wedges, optional
Instructions
Empty the can of tomatoes with its juices in a blender or food processor. Add in the cilantro, shallots, garlic, jalapeno, cumin, sugar, and 2 teaspoons of salt. Puree until smooth.
Transfer the sauce to a small saucepan. Simmer over medium-low heat until slightly thickened, about 10 minutes.
As the sauce simmers, cook the chorizo in a large skillet over medium-high heat, until browned, about 6-7 minutes. Add the chorizo to the sauce. Cover the pot and keep warm over low heat.
Heat about 1 tablespoon vegetable oil over medium-high heat to the same skillet. Add a tortilla or two in the skillet and cook until light golden but not crisp, about 20 seconds. Flip and cook on the other side for 20 seconds more. Transfer to a plate lined with paper towels. Repeat with the remaining tortillas, adding a bit more oil to the pan if necessary. Cover with foil or a clean kitchen towel to keep warm.
In the same skillet, add another tablespoon of oil. Crack the eggs into the skillet. Cook until the bottoms are cooked and the edges golden, 1 to 2 minutes. Season with salt and pepper. Turn the heat to low, cover and cook until set, about 1 minute more.
Plate two tortillas per plate, then top with eggs. Spoon the warm sauce over. Add on avocado, cheese and additional cilantro. Top with a dollop of sour cream, if desired. Serve with a lime wedge on the side.
Notes
Feel free to substitute the canned whole tomatoes with a can of diced tomatoes instead.
No Comments