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This version of Huevos Rancheros is my FAVORITE way to enjoy breakfast. Make this as spicy or mild as you’d like.
My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.
One of the perks of putting healthy things into my little ones’ tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add:
1 bunch green onions, thinly sliced (white and light green parts only)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (optional, but highly recommended)
If you would like to know how my skillet became scorched, you can ask my huband. 🙂 daporta at gmail dot com (you’re welcome, Hubby!)
Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.
Add:
14.5-oz. can diced tomatoes
1 cup fresh chopped kale leaves
1/4 cup fresh cilantro, chopped
Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.
(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)
Remove the tortillas from the skillet and cover to keep warm.
Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).
Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.
Garnish with salsa and cilantro.
This is my new favorite breakfast, I swear.
For a few runners-up, check these out: Breakfast Stromboli, Sausage Egg and Veggie Scramble and Stuffed Breakfast Tomatoes!
1bunchgreen onionsthinly sliced (white and light green parts only)
2clovesgarlicminced
1jalapeno pepperfinely chopped (optional)
14.5 oz. can diced tomatoes
1cupfresh kale leaveschopped
1/4cupfresh cilantrochopped
2tbsp. extra-virgin olive oil
26-inch corn tortillas
4largeeggs
Salsafor garnishing (optional)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!
The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a spicy salsa made of tomatoes, chili peppers, and onion. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
To begin with, huevos rancheros are fried or sunny side up eggs, while huevos a la mexicana are scrambled eggs. Salsa is another important difference. Huevos rancheros are bathed in salsa, while huevos a la mexicana include salsa as well, but in that case the eggs are battered with it before cooking them.
It's often served with beans, cheese, and guacamole or avocado on the side. Huevos rancheros owes its roots to the traditional indigenous cooking of Mexico, which used local ingredients and cooking techniques to create simple, hearty, and flavourful dishes.
What is the difference between migas and huevos rancheros? Migas are made with freshly fried tortillas mixed with eggs while huevos rancheros are made with fried tortillas topped with a fried eggs and a ranchero sauce.
Huevos Rancheros and Chilaquiles share many of the same ingredients. In Huevos Rancheros, the fried eggs are served over hot, crispy tortillas smothered in warm salsa over top. In Chilaquiles, however, the chips are actually combined with the warm sauce so they soften before the fried eggs are added on top.
Huevos rancheros (pronounced ˈweβoz ranˈtʃeɾos') is a Mexican breakfast dish consisting of two fried eggs, served on a corn tortilla with tomato salsa or pico de gallo and a spoon of mashed beans. It is eaten throughout Mexico, as well as in the southwestern states of America.
High Protein – each serving has 22 grams of protein. High Fiber – a good source of dietary fiber with 10 grams of fiber per serving! Easy – the recipe is feasible for home cooks of any skill level.
Huevos literally means "eggs" and pelotas are "balls", but these words are also slang for "testicl*s" (cojones). The expressions with these words are endless and in many instances you can use either word.
These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.
The heat level between the two varies greatly, and how chiles are incorporated into these sauces differs as well. Ranchero sauce may use either fresh or dried chiles while enchilada sauce usually includes dried chiles.
The most important meal of the day is lunch (comida) and normally served between 1 and 3 p.m. Supper (cena) is served late, usually after 8 p.m. and is a light snack, although in urban areas supper can be an elaborate affair eaten at restaurants.
Nothing beats huevos rancheros on Sunday morning. It's a true Mexican breakfast gem: lightly fried corn tortillas are topped with refried beans and warm and runny fried eggs, then smothered in a homemade ranchero salsa.
Huevos Rancheros translates to “ranch eggs” which makes sense when you know the history behind the dish. Egg dishes like this were served in Mexico at “almuezo,” a second breakfast that was served to ranch hands and farm workers after their early-morning chores.
The word chilaquiles (pronunced: [tʃilaˈkiles] or chee-lah-kee-lehs) derives from an ancient word in the Aztec Nahuatl language meaning “chilis and greens.” The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.
Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.
The heat level between the two varies greatly, and how chiles are incorporated into these sauces differs as well. Ranchero sauce may use either fresh or dried chiles while enchilada sauce usually includes dried chiles.
Although they both have a tortilla as a base, and then beans and egg on top, they are very different because huevos motulenos have some very distinctive ingredients, such as the fried plantain, peas, and ham. They also have a different salsa too - motulenos is less spicy and rancheros is normally spicier.
This savory combo of fried eggs with a runny yolk served over potatoes is a favorite served in bars and cafes around Spain, where it's typically enjoyed as a lunch or a late-night snack after several rounds of drinks.
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