Huevos Rancheros
Huevos Rancheros
Get this quick and easy Mexican rancher's eggs recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 5 minutes
  • Cooking Time 22 minutes
  • Yield 4 servings
  • Rancheros Mix:
  • 4 slices bacon, diced
  • 1 cup diced onion
  • ½ cup diced red pepper
  • 1 cup fresh corn, off the cob
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1½ cups cooked black beans
  • 1 cup diced tomato
  • 3 tablespoons chopped fresh coriander
  • Salt and pepper
  • 6 small tortillas
  • 2 cups grated cheddar cheese
  • 12 eggs
  • Salt and pepper
  • Sour cream, for garnish
  • Chopped fresh coriander, for garnish
  1. For ranchero mix, heat a large saute pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tablespoonp bacon drippings. Add onion and red pepper and saute until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.
  2. Preheat oven to 400°F. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

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