Huevos Rancheros
Ingredients
- 8 pcEgg (fresh)
- 4 pcSoft tortilla (for filling), made from corn (lightly warmed)
- 400 gRed bean (cooked and drained)
- 400 gRound tomato (finely diced)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and sliced)
- 1 pcPersea americana Mill. (sliced)
- 100 gFresh cheese (crumbled)
- 2 tbspExtra virgin olive oil
- 0.5 pcFresh cilantro (chopped bunch)
- 1 tspCumin ground
- 4 pcCorn tortilla
Method
Sunny-side-up eggs with runny yolks over warm tortillas, smothered in a thick, spicy tomato sauce. The beans provide a creamy texture that balances the heat of the chili and the freshness of the cilantro.
- 1
In a skillet with a drizzle of olive oil, sauté the chopped yellow onion and garlic with the sliced chili. Add the diced round tomatoes and cumin. Let reduce over medium heat until the sauce coats the spoon and the tomato water has evaporated.
- 2
Heat the kidney beans in a small saucepan with a tablespoon of water. Mash them coarsely with a fork to achieve a creamy consistency but still with some chunks for texture.
- 3
Warm the corn tortillas in a dry pan for 30 seconds per side to soften them. Meanwhile, fry the eggs in an oiled pan: the white should be set and the yolk remain runny. Season with salt and pepper.
- 4
Place a corn tortilla on each plate. Spread a layer of beans, place two eggs per person, then top generously with the tomato sauce. Garnish with sliced avocado, crumbled fresh cheese, and chopped cilantro.
Frequently asked questions
How do you get this dish right?
- Do not overcook the eggs; the yolk must mix with the sauce to create a creamy finish.
- If the sauce is too acidic, add a tiny pinch of sugar to balance the tomatoes.
How long does this dish keep?
Eat immediately. The sauce can be kept for 2 days in the fridge, but fried eggs do not reheat well.
