Easy Huevos Rancheros Recipe

Easy Huevos Rancheros Recipe

Ingredients

Serves 6

• 8-12 tbsps. extra-virgin olive oil
• 8 oz. ground chorizo
• 1/2 cup finely chopped onion
• 2 tsps. minced garlic
• 1 (15-oz.) can pinto or black beans, drained
• 1 cup chicken stock
• salt and freshly ground black pepper
• 1 (24-to 26-oz.) can diced tomatoes, drained
• 1 jalapeno, stemmed and minced
• 1/4 tsp cayenne pepper
• 2 tsps. chili powder
• 1 tbsp fresh lime juice
• salt and freshly ground black pepper, to taste
• 6 flour tortillas, uncooked
• 6-12 large eggs (1-2 per person)
• 1/2 cup crumbled queso fresco or feta
• 2 tbsps. chopped fresh cilantro

Method

1. Heat 2 tbsps olive oil in a large saucepan over medium heat
2. Add the chorizo and 1/4 cup onion
3. Stir, breaking up the sausage, until the onion is softened, about 4-5 minutes
4. Add the garlic and cook 30 seconds longer
5. Drain off any excess oil and return the pan to the heat
6. Add the beans and chicken stock and bring to a boil
7. Lower to a simmer and cook until mixture has thickened, about 10 minutes
8. Coarsely mash the beans with a potato masher or wooden spoon
9. Season with salt and pepper and keep warm
10. Heat 3 tbsps olive oil in a large saucepan or cast-iron Dutch oven over medium-high heat
11. Add the tomatoes, jalapeno, cayenne pepper, chili powder and remaining 1/4 cup onion and stir until mixture is bubbling
12. Lower the heat to a simmer and cook, stirring often to allow the flavors to combine, about 5-7 minutes
13. Stir in the lime juice and season with salt and pepper
14. Keep warm
15. Heat a large skillet over medium-high heat and brush with olive oil
16. Add a tortilla and cook for 30 seconds
17. Turn the tortilla and cook for 30 seconds longer
18. Repeat with the remaining tortillas, adding oil as necessary
19. Transfer tortillas to individual plates and fold them in half
20. Heat the remaining 3 tbsps olive oil in a medium skillet over medium-high heat for six eggs add 3 tbsps additional oil if using a large skillet for twelve eggs
21. Crack eggs 1 by 1 into a small bowl or ramekin and season with salt and pepper, and then slide them into the oil
22. Immediately turn the heat down to low
23. When the whites are just set, tilt the pan and spoon the hot oil over the eggs
24. Cook for 1-2 minutes longer until the edges are slightly crisp and the whites are cooked through
25. Top each tortilla with 1-2 fried eggs and tomato sauce
26. Sprinkle on the cheese and cilantro and divide the beans evenly among the plates to serve

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