Huevos Rancheros Recipe

These Huevos Rancheros are lightened up with baked tortillas and a light and smoky sauce, and topped with a sprinkling of cheese and a dash of chipotle crema. 

Serve these huevos rancheros with homemade vegetarian refried beans for a delicious breakfast or brunch... or dinner, because breakfast for dinner is awesome.

The sauce for these huevos rancheros includes onions, crushed tomatoes, chili powder, cumin, chipotle powder, and cayenne.

To make the chipotle crema, I mixed some crema (Mexican sour cream) with some Cholula chipotle hot sauce.

How to make easy homemade refried beans: 

To make the vegetarian refried beans, you begin with canned pinto beans and cook them down with some sliced onions in a mixture of olive oil and butter. If you prefer a vegan version, replace the butter with more olive oil.

Whenever we go out for breakfast, I'm always drawn to the Mexican items on the menu. Give me a breakfast burrito, chilaquiles, or breakfast tacos over eggs Benedict anytime.

In fact, at home when I'm making breakfast or brunch for a crowd,  I always make this Mexican breakfast casserole. In fact, it's my most requested dish for breakfast potlucks at work.

To Garnish These Huevos Rancheros

Along with the chipotle crema, you can serve these eggs with sliced avocado, sour cream, cilantro leaves, and extra hot sauce.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features eggs and our host this month is Carol Borchardt at From A Chefís Kitchen. If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats itís a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of these delicious dishes that feature eggs!

A Spring Eggstravaganza

Breakfast

• Avocado Toast with Bacon and Egg on Naan - Creative Culinary
• Akuri - Parsi Style Scrambled Eggs - Spice Roots
• Cheesy Hash Brown Egg Nests - Mother Would Know

Appetizer

• Deviled Eggs with Gremolata - Sarahís Cucina Bella

Bread

• Raspberry Brioche Crescents - The Redhead Baker

Main Courses

• Huevos Rancheros - Karenís Kitchen Stories
• ProvenÁal Baked Eggs and Potatoes - The Heritage Cook
• Shakshuka - OMG Yummy

Side Dishes

• Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette - From A Chefís Kitchen
• Double Baked Artichoke - Gruyere Souffle - The Wimpy Vegetarian

Desserts

• Coconut Mango Custard with Candied Pepitas - Beyond Mere Sustenance

huevos rancheros

Breakfast

Mexican

Yield: 4 servingsAuthor: Karen Kerr

Huevos Rancheros

ingredients

For the Refried Beans

• 1/2 small white onion
• 15 ounce can of pinto beans
• 1/2 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Huevos Rancheros

• Refried beans
• 1 tablespoon extra virgin olive oil
• 1 small white onion, minced
• 15 ounce can crushed tomatoes
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon kosher salt
• 8 corn tortillas
• 1 tablespoon butter
• 8 eggs
• Freshly ground black pepper
• Cilantro leaves for serving
• Mexican blend grated cheese or crumbled queso fresco
• Chipotle crema and avocado slices (optional)

instructions

To Make the Refried Beans

1. Thinly slice the onion. 
2. Drain the can of beans, reserving the liquid. 
3. In a saucepan, heat the butter and oil, and add the onion. Sauté until softened and translucent, about 4 minutes. 
4. Add the beans, 1/4 cup of the liquid from the can, chili powder, salt, and pepper. 
5. Cook on medium low for 10 to 15 minutes, stirring regularly and smashing the beans against the side of the pan. The mixture should be thick. 

Huevos Rancheros

1. Heat the oven to 400 degrees F.
2. In a medium saucepan, heat the olive oil over medium heat. Add the minced onion and sauté for about 5 minutes. 
3. Add the crushed tomatoes, spices, and salt, and bring the mixture to a simmer. 
4. Cover and simmer over low heat for 15 minutes. 
5. While the sauce simmers, brush the tortillas with olive oil and place them on a baking sheet. Bake them, 3 minutes per side, until slightly crisp. Remove them from the oven and set aside. 
6. Melt the butter in a large saucepan and fry the eggs until the whites are set. Remove them from the pan and transfer them to a plate. Add more butter and fry the rest of the eggs. 
7. Place two tortillas on each plate, and top each with an egg. Add about 1/2 cup of the sauce to the plate, along with some refried beans. 
8. Garnish with cheese and cilantro leaves and the optional chipotle crema and avocado slices. 

https://www.karenskitchenstories.com/2019/03/huevos-rancheros-recipe.html

Karen's Kitchen Stories

Created using The Recipes Generator

This recipe was adapted from the wonderful book, Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food.