Buenos Dias…

The ultimate breakfast for me is Huevos Rancheros, hands down. Every time I see this as an option on a menu, I go for it, so much so that, if one of my friends sees it on a menu before I do, they feel the need to call my attention to it, as if I’m not going to notice this wonderfully tempestuous siren myself. The best Huevos Rancheros I’ve ever had was this past May, at the restaurant inside the uber posh and hip Condesa DF hotel in the Condesa neighborhood in Mexico City, Mexico.  SIDEBAR HERE: Mexico City is amazing, as is this hotel, immediately book a trip there! This Huevos Rancheros recipe was so zesty, so fresh, so tangy, and it inspired me to come up with my own version to enjoy at home. Enjoy!

Huevos Rancheros

Huevos Rancheros

Yields: 2-4 servings, depending on how hungry you are

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Ingredients

  • 2 Tb Extra Virgin Olive Oil
  • 1 Small Onion, finely chopped
  • 1/2 Green Bell Pepper, finely chopped
  • 1 Jalapeno, seeded and finely chopped
  • 2 Garlic Cloves, minced
  • 1 15 oz Can Stewed Tomato & Chilies, Diced
  • 1 8 oz Can Tomato Sauce
  • 1 1/2 tsp Dried Oregano
  • 1 1/2  tsp Cumin
  • 3/4 tsp Dried Ancho Chili Pepper, crushed
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 4 eggs
  • Enough Tortilla Chips to cover the bottom of the saute pan
  • 1 Fresh Avocado, sliced
  • 1/4 Cup Fresh Cilantro, chopped
  • 1/2 Cup Monterrey Jack/4 Cheese Mexican/ Vegan Cheese (whatever you like), Optional

Directions

  1. Preheat the oven to 400 degrees.
  2. Put olive oil in medium-sized saute pan and add onion, bell pepper, jalapeno, garlic and spices. Cook over high heat until onion is translucent, about 5 minutes.
  3. Add stewed tomatoes & chilies and tomato sauce to saute pan, stir to combine. Cook for about 5 minutes.
  4. Prepare oven-safe saute pan or skillet with a little additional olive oil or non-stick cooking spray (if you have a cast iron skillet, use it here).
  5. Place enough tortilla chips to cover the bottom of your oven-safe saute pan/skillet.
  6. Pour mix on top of tortilla chips.
  7. Crack eggs into dish, making sure to evenly distribute throughout the pan (If looking at the pan as a series of four quadrants, I usually aim to place one egg in each quadrant, so if splitting dish into 4 servings each serving has an egg).
  8. Top with your favorite type of cheese, optional luxury for those that can have dairy…. or use Vegan Cheese! 🙂
  9. Bake in oven for 15-20 minutes, enough time for whites of eggs to set and yolks to still be a bit runny.
  10. Once out of the oven, top with avocado and cilantro.
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Categories: Breakfast

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