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This version of Huevos Rancheros is my FAVORITE way to enjoy breakfast. Make this as spicy or mild as you’d like.
My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.
One of the perks of putting healthy things into my little ones’ tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add:
1 bunch green onions, thinly sliced (white and light green parts only)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (optional, but highly recommended)
If you would like to know how my skillet became scorched, you can ask my huband. 🙂 daporta at gmail dot com (you’re welcome, Hubby!)
Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.
Add:
14.5-oz. can diced tomatoes
1 cup fresh chopped kale leaves
1/4 cup fresh cilantro, chopped
Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.
(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)
Remove the tortillas from the skillet and cover to keep warm.
Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).
Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.
Garnish with salsa and cilantro.
This is my new favorite breakfast, I swear.
For a few runners-up, check these out: Breakfast Stromboli, Sausage Egg and Veggie Scramble and Stuffed Breakfast Tomatoes!
1bunchgreen onionsthinly sliced (white and light green parts only)
2clovesgarlicminced
1jalapeno pepperfinely chopped (optional)
14.5 oz. can diced tomatoes
1cupfresh kale leaveschopped
1/4cupfresh cilantrochopped
2tbsp. extra-virgin olive oil
26-inch corn tortillas
4largeeggs
Salsafor garnishing (optional)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!
The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a spicy salsa made of tomatoes, chili peppers, onion. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
To begin with, huevos rancheros are fried or sunny side up eggs, while huevos a la mexicana are scrambled eggs. Salsa is another important difference. Huevos rancheros are bathed in salsa, while huevos a la mexicana include salsa as well, but in that case the eggs are battered with it before cooking them.
These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.
The dish consists of fried eggs served on a tortilla and covered with a flavourful salsa made of tomatoes, onions, and chiles. It's often served with beans, cheese, and guacamole or avocado on the side.
Huevos Rancheros are a breakfast staple both in Mexico and the United States. The idea is pretty much the same everywhere: two eggs over easy over a flat tortilla and topped with ranchero sauce and other condiments.
Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.
Huevos rancheros usually has fried eggs, beans, tortillas, and salsa. How do you eat Huevos rancheros? I usually eat mine with a fork, however, you could load the tortilla up instead and eat it like an open-faced taco.
Huevos Rancheros translates to “ranch eggs” which makes sense when you know the history behind the dish. Egg dishes like this were served in Mexico at “almuezo,” a second breakfast that was served to ranch hands and farm workers after their early-morning chores.
More often than not, we have huevos rancheros for dinner. It's easy and quick, and many times I simply heat up the beans or salsa that I already have on hand in the same pan that I use for frying the eggs.
Enchilada sauce is usually milder than ranchero sauce. Some recipes simply call for regular chile powder, which has a lot of flavor, but not much heat. Dried New Mexico chiles are also popular for enchilada sauce, and they are usually seeded before being used.
The heat level between the two varies greatly, and how chiles are incorporated into these sauces differs as well. Ranchero sauce may use either fresh or dried chiles while enchilada sauce usually includes dried chiles.
What's the Difference Between Chilaquiles Verdes and Chilaquiles Rojas. Chilaquiles Verdes is made with a tomatillo salsa that's usually known as salsa verde. It's deliciously tart and tangy. Salsa roja consists of dried chiles, cooked with tomatoes.
Although they both have a tortilla as a base, and then beans and egg on top, they are very different because huevos motulenos have some very distinctive ingredients, such as the fried plantain, peas, and ham. They also have a different salsa too - motulenos is less spicy and rancheros is normally spicier.
A classic Mexican breakfast, huevos rancheros (translated "ranch eggs") are fried eggs served on a lightly fried corn tortillas and smothered in cooked salsa.
Huevos rancheros, or “ranchers' eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat.
A classic Mexican breakfast and tasty spin on Huevos Rancheros, Huevos Divorciados features corn tortillas topped with fried eggs and topped with one of two spicy salsas.
Why Is It Called Huevos Rancheros? The name huevos rancheros translates as “ranchers eggs”. The idea of ranchers eggs comes from the fact that this is a traditional mid-morning dish among rural Mexican farms.
The heat level between the two varies greatly, and how chiles are incorporated into these sauces differs as well. Ranchero sauce may use either fresh or dried chiles while enchilada sauce usually includes dried chiles.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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