Huevos Rancheros

The Spice & Tea Exchange

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Mexican

A true classic of Mexican kitchens, huevos rancheros is built on bold flavors and simple ingredients done right. Crispy tortillas are layered with a rich, tomato- chile sauce and perfectly cooked eggs, then finished with fresh toppings for a bright, satisfying dish that works just as well for brunch as it does for dinner.

Huevos Rancheros

Ingredients

  • 2 Tbsp neutral oil, canola or vegetable oil

  • 4 ea corn tortillas

  • 1 tsp kosher salt

  • ½ ea yellow onion, sliced

  • 1 ea poblano pepper, seeded and sliced

  • 2 ea jalapeño peppers, thinly sliced

  • 1 (28 oz) can whole peeled tomatoes, undrained

  • 1 tsp Cilantro

  • 2 Tbsp Mad Mojo Spice Blend

  • 1 tsp Pirate’s Bite Spice Blend

  • 1 (15 oz) can black beans, drained and rinsed

  • 4 ea eggs

  • 1 ea avocado, sliced

  • 2 oz cotija cheese, crumbled

  • ½ cup fresh cilantro leaves

  • 4-5 ea radishes, thinly sliced

  • 2 ea limes, cut into wedges

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  • Huevos Rancheros (Kit)

Directions

  1. Fry Tortillas. Heat oil in a cast-iron skillet over medium heat. Fry the tortillas, two at a time, for about 1 to 2 minutes per side until golden and crispy. Transfer to a paper towel-lined plate; season lightly with salt. Set aside.

  2. Cook Vegetables. To the same skillet, add onion, poblano pepper, and jalapeño peppers. Sauté for 4 to 5 minutes, stirring occasionally, until the onions are softened and translucent.

  3. Add canned tomatoes, Cilantro, Mad Mojo Spice Blend, and Pirate’s Bite Spice Blend. Use a wooden spoon to break up the tomatoes into smaller pieces. Stir in the black beans and bring the mixture to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.

  4. Cook Eggs. Using a spoon, create four small wells in the sauce. Crack an egg into each well. Cover skillet with a lid or aluminum foil and cook for 5 to 7 minutes, or until the egg whites are set. Remove from heat.

  5. Assemble. Place the crispy tortillas on plates. Spoon the sauce and eggs on top. Garnish with avocado slices, cotija cheese, fresh cilantro, radishes, and a squeeze of lime. Serve immediately.
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