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  • The base number of servings for this recipe is 2
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    Ranch Style Eggs (Huevos Rancheros)

    Generations of farmers and ranchers have served huevos rancheros to their families, to fortify them before the day’s work begins. Hot coffee brewed over live coals, as well as freshly made corn tortillas, huevos rancheros and a side of refritos (refried beans) are the standard morning almuerzo in most rural Mexican communities.

    Try making Huevos Rancheros as a light supper or quick weekend lunch. The salsa is not too spicy as a morning dish. For a zippier flavor, simply return the core and seeds of the Serrano chile to the salsa as it simmers.


    Ingredients
    1
    tablespoon
    vegetable oil
    1
    tablespoon
    onion, finely minced
    1
    Serrano chile, core and seeds removed, finely minced
    1
    very ripe large tomato, seeded and chopped
    1
    tablespoon
    water
    4
    eggs
    *
    Salt and pepper, to taste
    Directions
    Add the vegetable oil to an 8” skillet and heat over medium heat. Add the onion and minced chile, and sauté until the onion is translucent, about 60 seconds. Add the tomato, and press to crush the tomato pieces in the pan. Add the water, and continue to stir and simmer the salsa for 2-3 minutes. Salt and pepper to taste, and set aside, keeping warm.
    In a separate 8” nonstick skillet, heat the vegetable oil. Fry the eggs to your liking, preferably over easy or sunny side up. Place the cooked eggs on serving plates, and divide the warm salsa over the eggs.

    The base number of servings for this recipe is 2
    OK

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