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Huevos Rancheros

March 22, 2011

The first time I ever heard of Huevos Rancheros was over twelve years ago -- just after I moved to California -- when my girlfriend ordered it at a restaurant. Where I grew up, Huevos Rancheros wasn't a dish that you would ever see on a restaurant menu, but in Los Angeles, where there is a huge Mexican population, it's quite common.

Four staples I always keep in my kitchen are eggs, tortillas, salsa and cheese, so for me this recipe requires virtually no forethought for breakfast (or even dinner). I actually don’t know why I’ve never tried making it before. And this is one of those dishes that requires no persuading to get the kids excited. Warm tortillas topped with eggs, melted cheese and creamy beans? Nothing could be better whether you've been eating Huevos Rancheros for years or for the very first time!

Huevos Rancheros  (Serves 4)

  • Prep Time:1 minutes,
  • Cook Time: 3 minutes,
  • Total Time: 4 minutes,

Ingredients

  • 1 teaspoon vegetable or canola oil
  • 4 large eggs
  • 4 corn tortillas
  • 1 cup weelicious healthy "refried" beans
  • 1 cup mild chunky salsa
  • 1 cup mexican cheese blend, shredded

Preparation

  1. 1. Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
  2. 2. Warm tortillas in a 250 degree oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
  3. 3. Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
  4. 4. Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
  5. 5. Continue to make the remaining Huevos Rancheros and serve.

Accompaniments: sliced avocado or guacamole

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Comments






  1. Robin

    June 8, 2011 at 11:16 am

    Also delicious with black beans!

  2. Farah

    May 24, 2011 at 10:06 pm

    Could I roll them up and make breakfast burritos instead? My LO is more into the hand held types of food.

  3. Mrs. Brown

    April 6, 2011 at 1:17 pm

    Just had these for lunch – SOOOOOO GOOD! I had these for the first time just this year while we were in California (hard to find Mexican food on the prairies!) I’m so glad I can make them at home – and they are healthy! Thank you!

  4. Kaleena

    March 31, 2011 at 11:38 am

    One thing we like to do is poach the eggs in the salsa on medium-low heat after the salsa reaches a simmer. Make wells in the salsa put in the eggs and cover (4-5 min for runny yolks and 6-7 min for set yolks). Caution: if you use really spicy salsa it will only get hotter as some of the water cooks off so be careful on which salsa you start with.

  5. yeni

    March 22, 2011 at 3:12 pm

    My little guy is not a fan of eggs. I’m gonna try this with a scrambled version to see if he’ll go for it. Thanks for posting!

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  7. Maryea {Happy Healthy Mama}

    March 22, 2011 at 2:04 pm

    These are all pretty much staple ingredients in my house, too. I’m going to have to try this!

  8. Carrie N.

    March 22, 2011 at 1:56 pm

    I’m a long-time fan of huevos rancheros, but for some reason, I hadn’t thought of it as kid food. There couldn’t be a more nutrient dense meal (especially with that avocado). I am in full-on nutritional swoon.

  9. Laura

    March 22, 2011 at 11:37 am

    Thank you for posting this recipe. I had these for the first time when I was in Mexico last month on vacation, and I loved them! I pretty much ate them every day for a week right after I got back from a morning run.

  10. Meghna

    March 22, 2011 at 9:22 am

    Fantastic, amazing, wonderful! I, too, usually have all of these ingredients on hand, and have never thought to put this together for my family. Will try tomorrow for breakfast, though! My 2 year old has never had fried eggs before. What age is appropriate for that? I have always been worried about runny yolks with toddlers, even though it is my favorite way to eat eggs.

    • Meghna

      March 22, 2011 at 3:13 pm

      I think my post was a little confusing. My 2 year old LOVES eggs. She eats ommelets and scrambled eggs all the time, but has never had a fried egg. Was wondering at what age a fried egg, especially a sunny-side up egg (runny yolk) can be served to children?

      • catherine

        March 23, 2011 at 4:46 pm

        I would say over the age of 1 :)

    • Anna

      March 22, 2011 at 2:48 pm

      Meghna, Do you mean with the runny yolk? I was thinking the same thing about serving it to my 18 month old… surely it would be okay?

    • Lana

      March 22, 2011 at 9:53 am

      You can start them on the yolks around 8-10 months, but the whites you want to wait until after 1 year. Since your little nugget is 2 and hasn’t ever had one, I would start with the yolk only. You can fry it up just like you would if you were making a whole egg.