BEST HUEVOS RANCHEROS RECIPE RECIPES

Name: Huevos Rancheros
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil; 1 onion, chopped; 1 tsp. cumin; 1 tsp. chili powder; kosher salt; 1 c. black beans, drained and rinsed; 1 c. salsa; 1 c. Shredded Monterey Jack; 4 large eggs; 4 corn tostadas; 1 avocado, sliced; 1 tbsp. freshly chopped cilantro; Hot sauce; sour cream

BEST HUEVOS RANCHEROS RECIPE - HOW TO MAKE HUEVOS ... - DE…

Best Huevos Rancheros Recipe - How to Make Huevos ... - De… image

Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!

Provided by Lena Abraham

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

1 tbsp. extra-virgin olive oil
1 onion, chopped
1 tsp. cumin
1 tsp. chili powder
kosher salt
1 c. black beans, drained and rinsed
1 c. salsa
1 c. Shredded Monterey Jack
4 large eggs
4 corn tostadas
1 avocado, sliced
1 tbsp. freshly chopped cilantro
Hot sauce
sour cream

Steps:

Preheat oven to 400º. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt. Add black beans and salsa to skillet and stir to combine. Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt. Bake until egg whites are set and yolks still runny, 8 to 10 minutes. Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

HUEVOS RANCHEROS RECIPE | SUNNY ANDERSON | FOOD NETWORK

Huevos Rancheros Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servigs

Number Of Ingredients 13

Ingredients

2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Steps:

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Nutrition Facts : Calories 360, FatContent 19 grams, SaturatedFatContent 6 grams, CholesterolContent 228 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 33 grams, FiberContent 7 grams, ProteinContent 16 grams

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