Speedy Huevos Rancheros

Name: Speedy Huevos Rancheros
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 smallishs corn tortillas (5 to 6 in.); 8 eggs; 59 milliliters chopped green onions; 237 milliliters coarsely shredded jack cheese, plus extra for sprinkling on beans; 2 teaspoons dried Mexican oregano or 2 tbsp. chopped fresh cilantro; 3 Tbsps grated cotija or parmesan cheese; 850 grams cans each) refried beans*, thinned with water if you like and warmed up in the microwave; 473 milliliters store-bought hot red salsa; 4 servings Vegetable oil for frying

Speedy Huevos Rancheros might be just the morn meal you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 556 calories, 33g of protein, and 21g of fat per serving. This recipe serves 4. A mixture of mexican oregano, vegetable oil, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put 4 heavy dinner plates in oven and preheat to 20

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Oven

Heat salsa in a small saucepan over low heat, covered.

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Salsa

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Sauce Pan

Fill a large frying pan with 1/2 in. oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil.

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Cooking Oil

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Wooden Spoon

Frying Pan

Remove plates from oven. Using tongs, fry each tortilla 2 seconds per side.

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Tortilla

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Tongs

Oven

Drain against side of pan, then overlap 2 tortillas on each warm plate. Pop in oven to keep warm.

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Tortilla

Pop

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Oven

Frying Pan

Reduce heat to medium low. Cook 4 eggs, gently spooning oil over yolks to set them, 2 minutes for firm whites and runny yolks.

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Egg Yolk

Egg

Cooking Oil

Spoon about 3 tbsp. warm salsa onto each plate of tortillas. Using a slotted spatula or spoon, transfer 2 eggs to each plate, draining against side of pan first, and top with another 3 tbsp. salsa. Keep warm in oven while frying and plating remaining 4 eggs. (You may have to increase the heat a little for the second batch.)

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Tortilla

Salsa

Egg

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Spatula

Oven

Frying Pan

Sprinkle eggs with jack cheese, then green onions, cotija, and oregano. Spoon beans alongside and top with jack cheese.

Ingredients you will need

Green Onions

Monterey Jack Cheese

Oregano

Beans

Egg

*If you can spend more time cooking, check out our recipes for Salsa Ranchera, Chorizo Refried Beans, and Mexican Red Rice.

Ingredients you will need

Refried Beans

Chorizo

Salsa

Rice

Equipment

Ingredients

Servings:

8smallishs

corn tortillas (5 to 6 in.)8

eggs 59milliliters

chopped green onions 237milliliters

coarsely shredded jack cheese, plus extra for sprinkling on beans 2teaspoons

dried Mexican oregano or 2 tbsp. chopped fresh cilantro 3Tbsps

grated cotija or parmesan cheese 850grams

cans each) refried beans*, thinned with water if you like and warmed up in the microwave 473milliliters

store-bought hot red salsa 4servings

Vegetable oil for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.