Huevos Rancheros or Ranchers’ Eggs
Preparation
5 minutes
Cooking
30 minutes
Portions
4
Food storage
The sauce will keep in the fridge for 3 days or can be frozen. The final dish (with eggs) is best eaten right after the eggs have been cooked.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 30 ml (2 tbsp) butter or non-hydrogenated margarine (divided: 10 ml [2 tsp] + 20 ml (4 tsp])
- 1 large or 2 small yellow onions, peeled and chopped
- 1 garlic clove, peeled and minced
- ½ green bell pepper, diced
- 10 ml (2 tsp) chili powder
- Salt, pepper and Tabasco-style hot sauce, to taste
- 60 ml (¼ cup) tomato paste
- 1 can (796 ml) diced tomatoes
- 1 can (540 ml) red kidney beans, drained and rinsed
- 15 ml (1 tbsp) dried parsley
- 4 eggs This number may vary, depending on the number of servings required
Preparation
- Heat 10 ml (2 tsp) of butter in a large pot over medium-high heat. Add the onions and cook for 4 minutes.
- Add the garlic, bell pepper, chili powder, salt, pepper and hot sauce. Mix and cook for 1 more minute.
- Add the tomato paste and diced tomatoes. Bring to a boil, reduce heat to low and simmer for 10 minutes. Tip: Use the cooking time to prepare your side dishes.
- Add the red kidney beans and the parsley and simmer over low heat while you cook the eggs (step 5).
- Heat the butter (5 ml [1 tsp] per egg) in a frying pan over medium heat. Cook 1 or 2 eggs at a time, depending on the size of your frying pan. Cook the eggs for 4 minutes, until they’re done. Do not touch the eggs while they cook. Tip: Carefully crack open the eggs, one at a time, into a small bowl before transferring to the frying pan. This way you can remove any bits of shell that may break off.
- Spoon some tomato and bean mixture onto a plate and top with a cooked egg. Repeat with remaining eggs for each serving.
Tip: If you want to serve all the eggs at the same time, transfer cooked eggs to a plate and keep warm in the oven (95 °C [200 °F]) while you cook the remaining eggs.
Variation: Sprinkle a little dried parsley and a pinch of chilli powder over each dish before serving.