I love Mexican food. I mean LOVE. And one of my favorite dishes is Huevos Rancheros or “Ranch Eggs”. Typically, this is a Mexican dish that consists of fried eggs over crisp tortillas, and topped with a cooked salsa. I had a version of this at a small restaurant in the Hamptons while on my way home from a vacation in Montauk. It was the perfect brunch to end our vacation.
I love this dish so much that I will eat it anytime, and I recently made it for dinner. My variation of Huevos Rancheros is smoky from the cumin, creamy from the refried beans, spicy from the cayenne and jalapeno, and savory from the egg with the runny yolk, while it still feels fresh from the salsa that is packed with veggies and bright cilantro. This is one of my favorite recipes and I hope you will love it as much as I do!
I make a very large batch of the salsa, and freeze about half of it for another time. So for this recipe, you will have leftover salsa, which I recommend freezing for a later date! I also make the salsa totally before I prepare any of the other ingredients. The other components of this dish cook quickly, and this sauce can sit covered after being prepared and stay hot enough to be served.
Time: About 35 minutes
2 tbsp. canola oil
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
2 tsp. ground cumin
1 tsp, chili powder
½ tsp. cayenne
1 tsp. salt
½ tsp. pepper.
2 tbsp. fresh jalapeño, minced
2 tbsp. fresh garlic, minced
1 can of diced tomatoes, 14 oz.
2 tbsp. fresh cilantro, chopped
6 corn tortillas, 6″
1.5 tbsp. unsalted butter
1 can refried beans, 30 oz. Heated according to directions on package.