Huevos Rancheros – Eggs with Beans and Tomato Sauce
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Source: https://recipheon.com/en/recipes/breakfast/huevos-rancheros-eggs-with-beans-and-tomato-sauce
About this recipe
Huevos rancheros is a hearty breakfast of fried eggs, spicy tomato sauce, beans, and crispy corn tortillas. The sauce is prepared in a skillet with onion, garlic, and chili pepper, then the eggs are cracked into it so the whites set while the yolks remain creamy. Serve immediately with lime and fresh cilantro.
Ingredients
Sauce and Eggs
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small jalapeño or chili pepper, finely chopped
400 g canned diced tomatoes
100 ml water
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
240 g cooked red beans, drained and rinsed
4 eggs
2 tablespoons chopped fresh cilantro
½ lime, cut into wedges
To Serve
4 small corn tortillas, clearly labeled gluten-free
1 teaspoon olive oil
Steps
Chop the onion, garlic, chili pepper, and cilantro, and drain and rinse the beans. Prepare all the ingredients before starting to cook.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the onion and cook for about 5 minutes, until softened and lightly translucent. Add the garlic and chili and cook for 1 more minute, stirring.
Add the tomatoes, water, cumin, smoked paprika, salt, and pepper. Bring to a gentle simmer, reduce the heat, and cook for about 10 minutes, until the sauce has thickened noticeably but remains juicy.
Add the beans to the sauce and cook over low heat for about 5 minutes, until hot and well coated with sauce.
Make four wells in the sauce and crack an egg into each one. Cover the skillet and cook over low heat for about 6 minutes, until the whites are set and the yolks remain soft; if you prefer more firmly set yolks, cook for 2–3 minutes longer.
Heat a second skillet over medium heat, brush it with 1 teaspoon of olive oil, and warm the gluten-free corn tortillas for about 30 seconds on each side, until warm and slightly pliable.
Sprinkle the eggs and beans with fresh cilantro and serve immediately with the warm tortillas and lime wedges for squeezing.
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