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This version of Huevos Rancheros is my FAVORITE way to enjoy breakfast. Make this as spicy or mild as you’d like.
My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.
One of the perks of putting healthy things into my little ones’ tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add:
1 bunch green onions, thinly sliced (white and light green parts only)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (optional, but highly recommended)
If you would like to know how my skillet became scorched, you can ask my huband. 🙂 daporta at gmail dot com (you’re welcome, Hubby!)
Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.
Add:
14.5-oz. can diced tomatoes
1 cup fresh chopped kale leaves
1/4 cup fresh cilantro, chopped
Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.
(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)
Remove the tortillas from the skillet and cover to keep warm.
Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).
Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.
Garnish with salsa and cilantro.
This is my new favorite breakfast, I swear.
For a few runners-up, check these out: Breakfast Stromboli, Sausage Egg and Veggie Scramble and Stuffed Breakfast Tomatoes!
1bunchgreen onionsthinly sliced (white and light green parts only)
2clovesgarlicminced
1jalapeno pepperfinely chopped (optional)
14.5 oz. can diced tomatoes
1cupfresh kale leaveschopped
1/4cupfresh cilantrochopped
2tbsp. extra-virgin olive oil
26-inch corn tortillas
4largeeggs
Salsafor garnishing (optional)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!
What do huevos rancheros contain? huevos rancheros plainly contain fried eggs, crispy fried corn tortillas, and salsa, but it can be expanded to add refried beans, cheese, and occasionally meat, or you can get creative with it.
To begin with, huevos rancheros are fried or sunny side up eggs, while huevos a la mexicana are scrambled eggs. Salsa is another important difference. Huevos rancheros are bathed in salsa, while huevos a la mexicana include salsa as well, but in that case the eggs are battered with it before cooking them.
Huevos Rancheros and Chilaquiles share many of the same ingredients. In Huevos Rancheros, the fried eggs are served over hot, crispy tortillas smothered in warm salsa over top. In Chilaquiles, however, the chips are actually combined with the warm sauce so they soften before the fried eggs are added on top.
in the south/southeast, black beans are a popular breakfast side, either whole or re-fried, with any breakfast dish. in the north, often brown beans are more popular.
Huevos Rancheros are a breakfast staple both in Mexico and the United States. The idea is pretty much the same everywhere: two eggs over easy over a flat tortilla and topped with ranchero sauce and other condiments.
Huevos Rancheros translates to “ranch eggs” which makes sense when you know the history behind the dish. Egg dishes like this were served in Mexico at “almuezo,” a second breakfast that was served to ranch hands and farm workers after their early-morning chores.
These Huevos Rancheros are the perfect meatless meal for breakfast, lunch, or dinner. The runny egg yolks mingle with tomatoes and cheese over crispy corn tortillas – what could be better?!
Chilaquiles is one of the most popular Mexican breakfast dishes. They are prepared with deep-fried tortillas soaked in either a red tomato-based sauce or a green sauce made with tomatillos. The best part? It is topped with a dollop of cream, grated cheese, and onion slices.
Mexican Huevos Rancheros and Israeli shakshuka both use the main ingredients of eggs cooked in a tomato-based sauce. Huevos Rancheros uses traditional spice salsa. Israeli shakshuka uses chopped tomatoes flavoured with paprika, cumin, and turmeric.
Mexican Christmas food spans enchiladas, pozole, tamales, and plenty of desserts. These are our favorite recipes for flavorful versions of those dishes from Mexican chefs, along with a few festive drinks. Start a tamale making tradition, warm up with pozole this winter, and enjoy enchiladas everyone will love.
According to the International Coffee Organization, people drink around 2,250 million cups of coffee worldwide every day. In the case of Mexico, this beverage is part of the daily life of Mexicans since they start their morning with a cup of coffee to wake up and be active during the day.
Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.
Two kinds of fresh salsa, eggs, and tortillas come together to make up delicious and savory Mexican Huevos Divorciados. It takes minutes to prepare and goes great with refried beans on the side. To save even more time in the kitchen, the salsas can be made days ahead of time!
Huevos rancheros, literally “rancher's eggs” in Spanish, is a rural Mexican plate of food consisting of eggs, beans, rice, and papas (potatoes) with tortillas. Avocado/guacamole, and various regional sauces can sometimes be accompaniments as well.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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