Huevos Rancheros - Mexican Breakfast | John Quilter

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories while pinto beans are often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is dairy-free while cottage cheese is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and banana peppers are often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess while sour cream is often less expensive.

Cut off 70 grams of chorizo and release it from the skin.

Dice the chorizo and drop it into a hot, dry pan.

Add half an onion and half a red pepper to the pan and cook for about five minutes.

Add three cloves of small garlic to the pan.

Pour in four to five tablespoons of water to bring the flavors together.

Add half a teaspoon of oregano to the mixture.

Drop in one ancho chili and chop it up to add later.

Add one bay leaf to the pan.

Roughly cut up one tin of tomato and add it to the pan.

Let the mixture simmer for about 10 minutes until reduced.

Add one teaspoon of adobo paste and one tablespoon of Worcestershire sauce to the pan.

Season the mixture and create two wells for the eggs.

Cook the eggs in the wells for 15 to 20 minutes until the yolks are cooked.

Fry the corn tortillas until crispy and drain off excess fat.

Dunk the crispy tortillas into the eggs.

Remove the bay leaf and the ancho chili from the pan.

Sprinkle avocado on top of the dish.

Serve with lime wedges on the side and refried beans.

Garnish with feta cheese and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary