6 servings Easy
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Ingredients (22)

For the ranchero sauce:

  • 2 tablespoons canola oil
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 2 chipotles in adobo sauce, minced
  • 2 dried ancho chiles, seeded and torn into pieces
  • 1 (14-ounce) can fire-roasted tomatoes
  • 1/2 teaspoon Mexican oregano
  • 1/4 cup chopped cilantro
  • 1 teaspoon fresh lime juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the black bean salsa:

  • 1 (15.5-ounce) can black beans
  • 1 (15.5-ounce) can corn
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For assembling:

  • 1/4 cup canola oil
  • 12 corn tortillas
  • 12 large eggs
  • 1/4 cup crumbled cotija cheese
  • Sliced avocado

Summary

While friends are busy scanning brunch menus for pancakes or French toast, my eye always gravitates to huevos rancheros. Its beauty is simplicity and textural balance: fried eggs, a moderately spicy tomato sauce with ancho and chipotle chiles, a rustic black bean and corn salsa, some cotija cheese, and creamy slices of avocado. This recipe is a little unusual compared to most—the tomato sauce is chunky, fresher, and minimally cooked. It yields a breakfast high in protein, low in fat and carbohydrates (omit the corn tortillas entirely and it’s even lower in carbs). So while my French toast–eating friends are nodding off in the afternoon, I’m all fired up to take Sunday afternoon by storm.

For more, check out our Fried Egg Breakfast Tacos; Bacon, Egg, and Tomato Breakfast Tacos; and Breakfast Queso Fundido.

Instructions

To make the ranchero sauce:
  1. 1Warm the oil in a cast iron or nonstick skillet over medium-high heat. When the oil is hot, add the onion, garlic, chipotles, and ancho chiles. Cook until hot and fragrant, about 5 to 6 minutes.
  2. 2Transfer the onion-chile mixture to a food processor or blender. Add the canned tomatoes, Mexican oregano, cilantro, lime juice, and a pinch of salt and pepper. Process or blend to yield a slightly chunky sauce. Taste, seasoning with additional salt and pepper as needed. Set aside.

To make the black bean salsa:

  1. 1Combine all ingredients in a bowl, mix, and season to taste. Set aside.

To assemble:

  1. 1Heat the oven to 200°F. Warm 2 tablespoons of the oil in a cast iron or nonstick skillet over medium-high heat. Add the tortillas and warm on both sides; cover with foil and set aside in the oven to stay warm.
  2. 2Wipe out the skillet, set it over medium-high heat, and add 1 tablespoon of oil. When the oil is hot, crack 6 eggs into the pan. Cook until the edges of the whites are set, about 1 minute. Cover the pan with a lid or aluminum foil and cook until the yolks are set. Transfer the eggs to a platter and keep warm in the oven. repeat with the remaining 6 eggs.
  3. 3To serve, place 2 corn tortillas each on 6 warmed plates. Place a fried egg on each tortilla, spoon ranchero sauce over the egg whites and black bean salsa on the side. Garnish with crumbled cotija cheese and sliced avocados.
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