Making huevos rancheros—"rancher's-style" eggs—is an inherently simple, impromptu affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros, with a smoky and wickedly spicy tomato and red-chili salsa, that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
Category: Breakfast
Cuisine: not set
2 whole dried ancho chilies
1/4 cup (60ml) canola oil divided
1 small yellow onion thinly sliced
4 medium cloves garlic thinly sliced
1/2 teaspoon dried oregano preferably Mexican
1 can crushed tomatoes, preferably fire-roasted (such a
2 whole chipotle chilies packed in adobo plus 2 tablespoons (30ml) sauce from can
1/4 cup minced fresh cilantro leaves and fine stems (1/4 o 7g), plus more for serving
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) juice from 1 lime plus lime wedges for serving
Kosher salt and freshly ground black pepper
Up to 12 fresh corn tortillas (2 per serving)
Up to 12 eggs (2 per serving)
Crumbled Cotija cheese for serving
Hot store-bought or homemade refried beans for serving
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