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
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.
MEXICAN BREAKFAST
Make and share this Mexican Breakfast recipe from Food.com.
Provided by cooking_geek
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.
- Add the onion, jalapeño pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent.
- Stir in the tomato and oregano; mix well.
- Add the eggs and stir to scramble until the eggs are set.
- Remove the skillet from the heat, add the cheese,and stir until the cheese is melted.
- Top with the salsa and serve.
Nutrition Facts : Calories 171.1, Fat 11.4, SaturatedFat 3.7, Cholesterol 150.9, Sodium 241.6, Carbohydrate 9.9, Fiber 1.7, Sugar 2.4, Protein 7.9
MEXICAN BREAKFAST CASSEROLE
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
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- In medium bowl, beat eggs with whisk. Add milk, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper; beat well. Set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper on potatoes. Cook 5 minutes, stirring occasionally. Add bell pepper; cook 4 to 5 minutes or until vegetables are tender. Add chile and garlic; cook 30 to 60 seconds, stirring frequently, until softened.
- Reduce heat to medium; add egg mixture to skillet; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
- Remove from heat; stir in cheese and green onions. Top with cilantro and pico de gallo. Drizzle sauce over top.
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