Recipes for "huevos rancheros"

1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.

2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.

3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.

1. Preheat oven to 350 degrees F. Grease 4 oven-safe ramekins or a 9x13 inch baking dish.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and poblano pepper. Cook for 5 minutes or until soft. Add the jalapeño, garlic and oregano. Cook another 2 minutes. Add the tomatoes, orange juice, chipotle chiles, and season with salt and pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat.

3. Layer the tortillas in the bottom of the prepared baking dish. Spoon the sauce over the tortillas. Crack the eggs into the sauce. Season with salt and pepper. Transfer to the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.

4. Meanwhile, make the salsa by combining all ingredients in a bowl.

5. Serve the Huevos Rancheros topped with salsa, avocado, cheese, and cilantro. Enjoy!

Gather all ingredients.

Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.

Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.

While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.

Place tortillas onto plates and spread with a layer of hot refried beans.

Top with Cheddar, a fried egg, crumbled bacon, and salsa.

Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.

Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.

Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.

In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

Preheat an oven to 500 degrees F (260 degrees C).

Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.

Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.

Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.

Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.

Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.

Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Preheat the oven to 375 degrees F (190 degrees C).

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.

Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.

Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.

Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.

Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.

Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.

Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.

Let frittata stand for 10 minutes before slicing with a serrated knife.

Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.

Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.

Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.

Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.

Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.

Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.

Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.

Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.

Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.

Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.

Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.