BreakfastBrunchMain Course

Huevos Rancheros

Name: Huevos Rancheros
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 porties
Cuisine: mexican
Ingredients: 2 el vegetable oil; 0,5 st yellow onion finely chopped; 2 teentje garlic minced; 1 st jalapeño finely chopped, seeds removed for less heat; 400 g canned diced tomato undrained; 1 el tomato paste; 0,5 kopje vegetable broth; 1 tl chili powder; 0,5 tl cumin; 0,25 tl oregano dried; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 el lime juice freshly squeezed; 2 el vegetable oil; 4 st corn tortilla; 4 st egg; 1 st avocado sliced or diced (optioneel); 2 el fresh cilantro chopped (optioneel); 2 el cotija cheese crumbled (optioneel)

This classic Mexican breakfast features fried eggs served on warm corn tortillas, generously topped with a vibrant, zesty ranchero sauce. It's a satisfying and flavorful meal perfect for starting your day.

Een origineel recept van Forkin

Totale tijd: 40 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 802 kcal

Glutenvrij

Allergeneninformatie: kan eieren en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

sauce

2 elvegetable oil
0,5 styellow onion, finely chopped
2 teentjegarlic, minced
1 stjalapeño, finely chopped, seeds removed for less heat
400 gcanned diced tomato, undrained
1 eltomato paste
0,5 kopjevegetable broth
1 tlchili powder
0,5 tlcumin
0,25 tloregano, dried
0,5 tlsalt
0,25 tlblack pepper, freshly ground
1 ellime juice, freshly squeezed

for frying

2 elvegetable oil

base

4 stcorn tortilla

main

4 stegg

garnish

1 stavocado, sliced or diced(optioneel)
2 elfresh cilantro, chopped(optioneel)
2 elcotija cheese, crumbled(optioneel)

Keukengerei

large skillet · spatula · cutting board · knife · medium saucepan

De bereidingswijze

Stap voor stap

1
Heat the vegetable oil for the sauce in a medium saucepan over medium heat.
Ongeveer 1 min
2
Add the yellow onion and jalapeño to the saucepan and cook until softened, about 5-7 minutes.
Ongeveer 7 min
3
Stir in the garlic and cook for another minute until fragrant.
Ongeveer 1 min
4
Add the canned diced tomato, tomato paste, vegetable broth, chili powder, cumin, dried oregano, salt, and black pepper to the saucepan.
Ongeveer 1 min
5
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Ongeveer 15 min
Tip van de kok: For a smoother sauce, you can use an immersion blender or transfer to a regular blender to lightly purée after simmering.
6
Stir in the lime juice and set the sauce aside, keeping it warm.
Ongeveer 1 min
7
While the sauce simmers, heat the vegetable oil for frying in a large skillet over medium-high heat.
Ongeveer 1 min
8
Fry the corn tortillas one at a time for about 30 seconds per side, just until pliable and slightly crispy, but not hard.
Ongeveer 2 min
Tip van de kok: You can also warm tortillas in a dry skillet or microwave if you prefer not to fry them.
9
Remove the tortillas from the skillet and drain on paper towels; keep them warm.
10
In the same skillet, fry the eggs to your desired doneness, usually sunny-side up or over easy.
Ongeveer 4 min
Tip van de kok: Cook two eggs at a time if your skillet allows, or cook them in batches.
11
To serve, place two warm tortillas on each plate.
12
Top each tortilla with a fried egg, then generously spoon the warm ranchero sauce over the eggs.
13
Garnish with sliced avocado, fresh cilantro, and crumbled cotija cheese if desired.

Per portie

Voedingswaarden

68%Score

Calorieën: 801,5kcal
Eiwit: 25g
Koolhydraten: 56,6g
Vet: 55,9g
Vezels: 13,2g
Suiker: 14,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover ranchero sauce and cooked eggs separately in airtight containers in the refrigerator.

Opwarmen

Reheat the sauce gently on the stovetop or in the microwave. Eggs are best eaten fresh but can be reheated gently if necessary.