HUEVOS RECIPES
BEST HUEVOS RANCHEROS RECIPE - HOW TO MAKE HUEVOS RANCHEROS
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
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.
BRUNCH RECIPES | BBC GOOD FOOD
Ease yourself into the weekend with our indulgent brunch recipes, including American-style pancakes, eggs Benedict, shakshuka and French toast.
Provided by Good Food team
Number Of Ingredients 1
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HUEVOS RANCHEROS RECIPE | SUNNY ANDERSON | FOOD NETWORK
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Reviews 4.6
Total Time 35 minutes
Category main-dish
Cuisine mexican
Calories 360 per serving
Reviews 4.6
Total Time 35 minutes
Category main-dish
Cuisine mexican
Calories 360 per serving
- 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.
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HUEVOS ROTOS (BROKEN EGGS) RECIPE - NYT COOKING
Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo’s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer — it’s breakfast, lunch or dinner material.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine spanish
Calories 417 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine spanish
Calories 417 per serving
- To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
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