Huevos Rancheros Aussie Style Recipes

HUEVOS RANCHEROS

Steps:

• Preheat oven to 400º.
• In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
• Add black beans and salsa to skillet and stir to combine.
• Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
• Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
• Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

BREAKFAST HUEVOS RANCHEROS

Steps:

• 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.

HUEVOS RANCHEROS AUSSIE STYLE

Steps:

• Preheat oven to 350f or 190c.
• Heat the oil in a large saucepan over medium heat and cook the onion and chorizo until the onion is well softened. Add the garlic and green pepper, cook a couple of minutes stirring, then add the tomatoes, chilli and brown sugar. Season to taste with salt and pepper.
• Cook for around 20 minutes, until the tomatoes have broken up and cooked down a little, then add the cooked diced potato and lime juice and cook a couple of minutes more.
• Spoon into 4, two cup ramekins or gratin dishes, break 2 eggs into each and top each with about 1/4 cup of cheese.
• Bake until the eggs are done to your liking starting to check after about 10 minutes.
• Serve with the sourdough toast (yummy dipped in the dish).

HUEVOS RANCHEROS

Steps:

• To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
• In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
• In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
• Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.