Huevos Rancheros

Boo for crummy picture day!!!  I was too hungry to take the time to do it right.

Huevos Rancheros

Happy Sunday Funday

I grew up with parents who love Mexican food.  And I mean LOVE Mexican food.  I bet they dream about their love of jalapenos.  My brother followed in their footsteps loving it too.  Unfortunately for me I was the odd man out, never liking spicy food not even enchilada sauce or mild salsa.  Now I do enjoy a little spice but nothing like they do.  Still jalapenos aren’t my thing.  I do love a good enchilada but I stick to making them mild.  Growing up my parents were nice enough to make me some sort of non-spicy version so I could enjoy too.  Enchiladas without any enchilada sauce, literally, as well as huevos without the sauce.  For me when food is spicy you don’t even taste the components but rather just the spice burning your mouth.

Anyway for Sunday brunch I decided to make us huevos rancheros.  I never buy cans of enchilada sauce anymore since the ingredients are crap and I decided against making any due to pregnancy and indigestion.  Instead I used the liquid from cooking a can of beans to be my sauce.  If you cook your eggs runny, like me, this adds to the sauce as well.  I was quite pleased with the results and so was Josh.  You can make huevos a variety of ways with a variety of toppings.  I kept this meal simple and it was delicious!

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Cooking black beans with some golden onions

Browning tortillas

Heuvos Rancheros with runny yolks!

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Huevos Rancheros

  • Ezekiel sprouted tortillas, I used 3 tortillas for the two of us
  • small onion, chopped
  • olive oil
  • can black beans + liquid
  • dried oregano
  • chili powder
  • s&p
  • lettuce, chopped
  • tomato, chopped
  • sliced black olives
  • sharp cheddar cheese, grated
  • eggs, 2 per person
  • butter
  1. In a medium-small pot heat up some olive oil and add the onion.  Cook until golden brown.  Add the can of beans with their liquid.  Season with salt, oregano, and chili powder.  Allow to simmer while preparing the rest of the dish.
  2. In between two tortillas grate a small amount of cheese.  Brown each side of the tortillas in a non-stick pan.  I lightly buttered the tortillas before browning.  Once browned remove and slice into quarters.  Place on a plate or bowl.
  3. Cook eggs however you desire.  I like a runny egg so I cook them just until the white is done in a bit of butter.
  4. On top of the tortilla wedges place the beans and some of their liquid.  (I reserved a little liquid to top the dish with since I didn’t use salsa).  Next throw on the chopped lettuce, tomato, and olives.  Top with the eggs and season with s&p and a bit more grated cheese.  Lastly finish off the dish with a bit more bean liquid.
    Other ingredients you could use:
  • refried beans
  • enchilada sauce
  • tomatillo salsa
  • avocado
  • green onion
  • sour cream
  • jalapenos

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