Mexican Ranch Eggs
The Mexican name for this dish is “Huevos Rancheros” – Eggs with rustic tomato sauce and serrano chillies. It is absolutely great for a light dinner or a weekend brunch if you’ve got friends around.
Although many more elaborate versions exist, this recipe concentrates on the 3 essential elements of the dish: slightly cooked tortillas, cooked fried eggs and rustic tomato sauce with its wonderful blend of onion, garlic, and chilli flavours.
- 1 onion, cut in juliennes
- 2 garlic cloves
- 3 serrano chillies, cut in half and seeded
- 4 eggs
- 4 corn tortillas
- 1 can refried beans
- ½ tsp cumin powder
- ½ coriander powder
- Pinch of chilli powder (Optional)
- Crumbled feta cheese (optional)
- Salt and pepper to taste
- Prep and cooking: 30 min
- Add the tomatoes, onions, garlic, chillies and serrano chillies to the Nea Seramiq Sauté Pan and soften for a couple of minutes before setting aside to cool slightly.
- Add the sautéed vegetables to the Twist N Blitz Nutrient Extractor and blend for a minute or so, depending on how chunky you would like your sauce to be.
- Pour the mixture back into the sauté pan and add the cumin, coriander and chilli powder, cooking for 10-15 minutes on a low heat. Season with salt and pepper to taste.
- Create small wells in the tomato stew with a spoon, then crack in the eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Cover the sauté pan with the lid and leave the eggs to cook on a low heat for around 5 to 8 minutes.
- Carefully remove the lid and check your eggs by giving them a poke. When they’re done to your liking, turn the heat off.
- While the eggs are cooking, pour the refried beans into a saucepan, add a splash of water and heat for around 3 to 4 minutes.
- To warm up the tortillas, add them to a quality non-stick pan like the Aeris Frying Pan and toast them for few minutes on each side.
- Put the tortillas on a plate and spread on a layer of refried beans before placing the egg and sauce on top. Sprinkle with chopped coriander and fresh crumbled feta cheese to serve.
TIPS:- Garnish with a few slices of ripe avocado for a creamy addition.
- Don’t like a runny egg yolk? Make this dish with fried, poached or scrambled eggs instead. Just prepare them separately and add them to the tomato sauce.
- If you don't have corn tortillas, or just prefer the wheat variety, try substituting the corn tortillas for wheat ones. The texture will be a little different, but still delicious!