Huevos rancheros

By Matt Basile
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SERVES
4
TOTAL TIME

Ingredients

  • Salsa
  • 1 tablespoon (15 milliliters) canola oil
  • 3 shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 sweet red pepper, cut into 5 millimeter slices
  • 1 large green chili pepper, diced (use half if you do not like spice)
  • 1/2 cup (125 milliliters) water
  • 4 Roma tomatoes, chopped
  • 1 tablespoon (15 milliliters) chipotle chili powder
  • 1 teaspoon (5 milliliters) salt
  • 1/4 teaspoon (1 milliliter) black pepper
  • 2 teaspoons (10 milliliters) unsalted butter, divided
  • 1 cup (250 milliliters) canned black beans, drained and rinsed

For serving:

  • 2 tablespoons (30 milliliters) canola oil
  • 4 large eggs
  • 4 small (15 centimeter) corn tortillas
  • 3 tablespoons (45 milliliters) crumbled queso fresco (or any soft fresh cheese)
  • 1/4 cup (60 milliliters) chopped cilantro
  • 2 teaspoons (10 milliliters) sour cream (double this is you do not like spice)

Directions

  1. Heat the canola oil in a medium saucepan over medium-high heat. Add the shallots and garlic and sauté for two minutes, or until they become translucent. Add the red pepper and green chili pepper and continue sautéing for another three minutes. Add the water, tomatoes, chili powder, salt and black pepper; stir to combine. Turn the heat down to medium, add one teaspoon (five milliliters) butter, and cook for ten minutes, stirring occasionally. Turn the heat down to low, add the black beans and the remaining one teaspoon (five milliliters) butter, stir thoroughly, then remove from the heat and keep warm.
  2. In a medium frying pan, heat the canola oil over medium-high heat. Crack the eggs into the pan and turn the heat down to medium. Cook the eggs sunny side up for about five minutes. At the same time, heat a large frying pan over high heat and lightly toast the tortillas on both sides.
  3. To assemble, arrange the tortillas on plates and top each with one sunny side up egg. Spoon the Salsa around the eggs and over the tortilla. Garnish with crumbled queso fresco, cilantro, and a drizzle of sour cream.

Recipe excerpted from ‘Brunch Life’

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