Mexican Scrambled Eggs Huevos Rancheros
6 servings
30 minutes
Each nation has its own way of cooking scrambled eggs with vegetables: the Israelis have shakshuka, and the Mexicans have huevos rancheros. Fried eggs are fried separately, and then poured with a fragrant mixture of tomatoes and canned peppers. Huevos rancheros are served with tortillas, beans, slices of avocado and chopped cilantro.
1
Prepare the necessary ingredients.
2
Remove the seeds from the dried chili and cut it into strips.
- Dried chili pepper: 1 piece
3
Cut the onion into strips.
- Onion: 1 head
4
Chop the garlic.
- Garlic: 4 cloves
5
Heat 20 ml of vegetable oil in a pan, fry the sliced onion until golden, add minced garlic, oregano, and dried chili, and cook, stirring, for 15 seconds.
- Vegetable oil: 70 ml
- Onion: 1 head
- Garlic: 4 cloves
- Oregano: 0.5 teaspoon
- Dried chili pepper: 1 piece
6
Add tomatoes and canned peppers, season with salt and pepper, add lime juice, lower the heat and simmer for 10 minutes. Then blend the vegetables until smooth.
- Canned diced tomatoes: 400 g
- Chipotle peppers in adobo: 2 pieces
- Lime: 1 piece
7
Heat 50 ml of oil and fry the tortillas for 15 seconds on each side. Place the cooked tortillas on paper towels to remove excess fat.
- Vegetable oil: 70 ml
- Tortillas: 5 piece
8
In the same pan, fry two eggs at a time. The yolks should remain runny. In a separate pan, heat the beans.
- Chicken egg: 10 pieces
- Canned red kidney beans: 400 g
9
Place the tortilla on a plate, top it with a fried egg, drizzle with tomato-pepper sauce, and add some beans and avocado slices beside it.
- Tortillas: 5 piece
- Chicken egg: 10 pieces
- Canned diced tomatoes: 400 g
- Chipotle peppers in adobo: 2 pieces
- Canned red kidney beans: 400 g
- Avocado: 2 pieces
10
Garnish with chopped cilantro.
- Cilantro: 20 g
