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Start your day with a burst of flavor and spice by cooking up a delicious serving of Huevos Rancheros. This classic Mexican dish combines the vibrant flavors of sautéed onions, garlic, bell peppers, and tomatoes, seasoned with lime juice and oregano. Topped with perfectly cooked eggs and served on warm tortillas spread with refried beans, it's a hearty and satisfying breakfast that will leave you craving more. Get ready to tantalize your taste buds and embark on a culinary adventure with this mouthwatering recipe!
Serve the Huevos Rancheros with a side of fresh salsa or pico de gallo for an extra kick of flavor.
For added richness, sprinkle some crumbled queso fresco or feta cheese on top.
Pair it with warm cornbread or toasted bread to complete the meal.
Don't forget to garnish with fresh cilantro and diced avocado for a burst of freshness.
Serve with a side of Mexican rice or a simple green salad to round out the meal.
½ white onion, finely chopped
½ clove garlic, minced
½ red bell pepper, diced
1 large tomato, chopped
½ tablespoon fresh lime juice
½ teaspoon oregano
Sea salt and black pepper to taste
Optional: ½ Serrano pepper, chopped
Olive oil spray as needed
2 large eggs
2 small corn tortillas
¼ cup refried beans
Optional toppings: chopped cilantro, diced avocado, crumbled queso fresco, salsa
Heat a non-stick skillet over medium heat and lightly spray it with olive oil.
Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté until the vegetables are softened and slightly browned, which should take about 5-7 minutes.
If using, add the chopped Serrano pepper to the skillet and cook for an additional minute.
Add the chopped tomato to the skillet and cook for 2-3 minutes until it starts to soften.
Season the mixture with fresh lime juice, oregano, sea salt, and black pepper. Stir well to combine all the flavors. Taste and adjust the seasoning according to your preference.
Push the vegetable mixture to one side of the skillet and lightly spray the other side with olive oil. Crack the eggs onto the oiled side of the skillet. Cook the eggs to your desired level of doneness, either sunny-side-up or over-easy.
While the eggs are cooking, heat the corn tortillas in a separate dry skillet over medium heat until warm and slightly toasted.
Spread the refried beans evenly on the warm tortillas.
Once the eggs are cooked, carefully transfer them on top of the tortillas with the beans.
Spoon the sautéed vegetable mixture over the eggs and tortillas.
Garnish with optional toppings such as chopped cilantro, diced avocado, crumbled queso fresco, and salsa.
Serve the Huevos Rancheros immediately and enjoy!
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