Huevos rancheros is one of my favorite hangover breakfasts (or let's be honest, lunch). Loaded with protein, good fats, fiber and some carbs, it fills me up without weighing me down toooo much. I’m considering replacing the fried eggs with poached eggs next time, just to make it a little lighter.
This was actually my first time making huevos rancheros, and it came out great! I’m sure my recipe could use some tweaks, and I will tweak as I make it more, but my first time it came out so good that I just had to share! Depending on who’s eating, this can make up to 4 servings. I was a little ambitious thinking I would finish two loaded tortillas.
Makes 2 servings
For salsa ranchera:
- 1 (28 oz.) can of tomatoes (I used Glen Muir Fire Roasted)
- 2 cloves of garlic, chopped
- 1 small onion or shallot (I used half a shallot)
- 2 chilies (jalapenos or serranos)
- ¼ cup fresh cilantro
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- ½ tsp fresh pepper
- Salt to taste
For huevos rancheros:
- 4 eggs
- 4 corn tortillas
- 1 cup refried beans (canned or homemade)
- Avocado, sour cream, salsa optional for sides, Queso fresco or your favorite cheese on top
To roast jalapenos:
Place jalapenos right on the open medium flame turning with tongs as it is charred (black and wrinkly). This should take about 5 minutes. You can immediately place into a closed paper bag or put an upside down bowl on top to steam while preparing other ingredients. Or, just scrape off the char with a knife. If you don’t like too much heat, scrape out seeds (and wear gloves).
To make the salsa ranchera:
Saute onion in oil over medium heat for about 5 minutes or until tender and almost translucent. Add in garlic and cook for one more minute. Put tomatoes, onions, garlic, jalapeno peppers and cilantro into blender or food processor and blend until it reaches your desired thickness. If you want it chunky, roughly chop jalapeno, cilantro, before adding them, then just pulse a few times. Once all ingredients are combined, throw the salsa into the pan and add spices. Cook for a few minutes to let flavors meld. Simmer while cooking eggs.
There are lots of different ways you can assemble, but here’s my favorite. I spread the refried beans on the tortilla, place the egg on top of the beans, then pour salsa ranchera all over the egg (leaving the yolk visible, if possible), then sprinkle a little queso fresco (or whatever cheese you have on hand) on top.