I’ve been craving huevos rancheros for the last few days so I decided to finally satisfy my craving and make some this morning. So yummy!
Not Messin’ Around Huevos Rancheros
For the Sauce:
- 2 Cups of baby tomatoes (2-3 medium size tomatoes)
- 1 handful of fresh basil leaves
- 1 handful of chopped cilantro
- 1 handful of chopped green onion/ leek
- 4-5 cloves of garlic chopped
- 1/2 yellow white onion chopped
- 1/2 lime squeezed juice
- Salt & Pepper to taste
- 1 tsp Chili powder
- 1/2 tbsp Cayenne Pepper
- 1 tsp Paprika
For the Rest:
- 1 corn tortilla
- 1 can of re-fried black beans (you can use canned or make your own)
- 2 eggs
- Cheese (optional – I like Feta on mine)
Putting It Together:
- For your veggies you don’t have to chop them super fine because we will be stewing them on the stove for a bit.
- In a medium sauce pan add the chopped tomatoes, basil, cilantro, green onion, garlic, onion, lime, and seasonings all together and put the burner on low-medium heat and put a lid on the pot. Let simmer for 20-25 min stirring occasionally so that the tomatoes break down. Once everything has cooked down remove from heat and let cool for a couple of minutes.
- Next you’re gonna puree the sauce, I like to use my Ninja blender. You can make the sauce as chunky or as smooth as you like, I like to leave mine a tad chunky. Once the sauce is at the consistency that you like transfer back into your pot and leave on low heat to simmer.
- Heat up your black beans, fry your eggs and warm up the tortilla.
- Once everything is done cooking it’s time to plate. I put my black beans on my tortilla then my eggs and then pour the sauce over, add the cheese and top with a couple slices of avocado. Enjoy!
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