Hella Good Huevos Rancheros Recipe (Ranch Eggs) From An Award-Winning Cook (30 Minutes) by Craig Couture
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My day job is teaching, but my hobby is cooking (including competitive cooking!). I cook a variety of foods, from the every day meals my family enjoys to the more special dishes that I’m more likely to serve when we have guests over.
Huevos rancheros (“ranch eggs”) is the latter, which I often make for guests for breakfast, especially at the holidays. I hope your guests (and you!) enjoy this Mexican breakfast recipe, too.
To make this hella good huevos rancheros recipe you need to grab the following ingredients from your fridge and pantry: canned tomatoes, fresh cilantro, yellow onion, jalapenos (check out the health benefits of peppers), fresh garlic, chorizo sausage, vegetable oil, corn tortillas, eggs (check out the health benefits of eggs), queso fresco or cotija cheese, avocado and sour cream and taco sauce for serving.
This Mexican-inspired, high-protein recipe is delicious for breakfast, brunch, lunch or dinner.
Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 15 ounces (1 can) whole peeled tomatoes, undrained
- 1/4 cup fresh cilantro leaves, plus more garnish
- 1/4 cup diced yellow onion
- 1 large clove garlic, peeled and smashed
- 1 jalapeno pepper, seeded, if desired
- 1/2 teaspoon kosher salt
- 1/2 pound chorizo sausage
- 1 tablespoon vegetable oil or olive oil
- 4 6-inch corn tortillas
- 16 ounces (1 can) refried beans (optional)
- 4 large eggs
- 3/4 cup (3 ounces) crumbled queso fresco or cotija cheese
- 1 avocado, pitted, peeled and sliced or diced, for garnish
- sour cream and taco sauce, for serving
Here's how to make it:
- Combine the tomatoes (with juices), onion, cilantro, garlic, jalapeno and 1/2 teaspoon salt in a blender and puree until smooth. Add to a pan and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat. (For a less spicy sauce, remove the seeds and ribs from the jalapenos.)
- In a large skillet over medium heat, brown the chorizo. Add to the sauce and cover again.
- Add 1 tablespoon vegetable or olive oil to the chorizo fat in the large skillet. Place a tortilla in the skillet and cover in the oil and fat. Cook until light golden, but not crisp. Cook the remaining tortillas the same way (add a bit more oil to the pan if necessary). They should be red and warm from the chorizo fat.
- Put the hot refried beans on the warm tortillas. Fry or poach an egg for each tortilla you serve. Put one egg on each tortilla and spoon the warm sauce over the eggs. (For a gluten-free meal, use gluten-free tortillas.)
- Add your choice of cheese and sliced or diced avocado on top as well as sour cream and taco sauce. Add cilantro as garnish. Serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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