HUEVOS MEXICANOS
An exciting Mexican-style scramble with lots of veggies and tortilla strips mixed right in! Serve with salsa on the side if desired.
Provided by Geri
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- In a large bowl, lightly beat eggs. Stir in chopped tomato, onion, green pepper and jalapeno.
- In a large skillet, melt butter over medium heat. Toss in the tortilla strips and cook briefly until soft. Add the egg and vegetable mixture and stir to combine. Cook, stirring occasionally, until eggs are set. Sprinkle with cheese and serve hot.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 18.6 g, Cholesterol 432.2 mg, Fat 31.7 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 16.5 g, Sodium 592.7 mg, Sugar 4.3 g
MEXICAN BREAKFAST
The Mexican name for this dish is 'huevos rancheros' - eggs with chillies, tomatoes and peppers in burritos. It's absolutely great if you've got a few mates round, and even better if you've got a hangover you're trying to shake off!
Provided by Jamie Oliver
Categories Breakfast Jamie's America Eggs Father's day Mexican Tomato
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
- Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
- Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
- Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
- When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
- Slice the fresh tomatoes and lay them over the top of the mixture.
- Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
- Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
- Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
Nutrition Facts : Calories 218 calories, Fat 11.1 g fat, SaturatedFat 2.2 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 7.7 g sugar, Sodium 0.6 g salt, Fiber 1 g fibre
MEXICAN HUEVOS RANCHEROS
Make and share this Mexican Huevos Rancheros recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil.
- Add onion and green pepper, cook until tender.
- Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
- Simmer, covered for 20 minutes.
- Uncover.
- Break eggs, one at a time, into cup and slip into sauce.
- Cover and simmer over low heat until eggs are set, about 5 minutes.
- Serve over tortillas or toasted English muffins, topped with some of the sauce.
- Enjoy!
HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams
THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE
This Huevos Rancheros recipe is as authentic as it gets, and is the recipe I learned growing up in Mexico. Keep reading to find out how to make it.
Provided by Charbel Barker
Time 15m
Number Of Ingredients 9
Steps:
- Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
- Lightly fry the tortillas, and pat dry. Put on a plate
- Warm up the refried beans, and spread onto the tortillas.
- Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans.
- Top with salsa, queso fresco, and fresh cilantro.
- Serve with the potato, onion, and ham mix.
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
HUEVOS A LA MEXICANA
Found for the World Tour 2005, I can't wait to make this - it looks SO simple & yummy! This recipe is easily doubled, tripled, quadrupled...
Provided by Elmotoo
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter with the oil in a deep skillet, add the onion and the peppers and sauté until the onion is translucent.
- Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
- Season to taste with salt.
Nutrition Facts : Calories 271.6, Fat 22.2, SaturatedFat 7.7, Cholesterol 387.3, Sodium 196.6, Carbohydrate 4.6, Fiber 1.1, Sugar 2.7, Protein 13.4
AUTHENTIC HUEVOS RANCHEROS RECIPE
Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.
Provided by Douglas Cullen
Time 30m
Number Of Ingredients 12
Steps:
- SALSA
- Roughly chop the tomatoes, onion, garlic and serrano chile.
- Add to your blender jar.
- Add 1/2 teaspoon thyme to the blender jar.
- Add 2 tablespoons of water.
- Blend until smooth. About 1 minute.
- Heat 1 tablespoon of cooking oil in a saucepan to hot.
- Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
- Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
- Salt to taste.
- TORTILLAS
- Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
- Heat the oil to medium hot.
- Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
- Drain the tortillas of excess oil on paper towles and set aside.
- SUNNY SIDE UP EGGS
- Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
- Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
- Cook until the white are just cooked through and the yolks are still runny.
- SERVING
- Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
- Gently place the eggs on the tortillas.
- Spoon the warm spicy tomato salsa over the eggs.
- Garnish the beans with 3 tortilla chips.
- Serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, Sodium 604 mg, Sugar 4 g, ServingSize 1 serving
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
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