Mexican recipes
Huevos rancheros
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15 min
Serves 4
Mexican
Ingredients
- 3 tbsp olive oil 44 ml olive oil
- 8 fresh eggs 8 fresh eggs
- 3 spring (green onions), chopped (use both green and white parts) 3 spring (green onions), chopped (use both green and white parts)
- 1 large fresh tomato, peeled and diced 1 large fresh tomato, peeled and diced
- A srpig of fresh oregano (leaves only) (substitute with 1/2 teaspoon of dried oregano) A srpig of fresh oregano (leaves only) (substitute with 1/2 teaspoon of dried oregano)
- 1 pickled jalapeno pepper, sliced 1 pickled jalapeno pepper, sliced
- Salt to taste Salt to taste
- 4 flour tortillas 4 flour tortillas
- 3 tbsp fresh cilantro leaves (coriander; roughly chopped) 44 ml fresh cilantro leaves (coriander; roughly chopped)
Method
Heat the olive oil in a large frying pan over medium high heat.
Prepare the onion and tomato sauce
Add the spring onions and saute brown for one or two minutes, turning often, until they soften up a little. Add the diced tomato and cook for 4 to 5 minutes, until the tomatoes are cooked. Add the oregano and jalapeno pepper and stir well.
Cook the eggs
Break all eggs, one by one, into the pan and over the sauce. Season with salt to taste and using a spatula, lightly scramble the eggs, mixing them with the sauce. When the eggs are cooked, remove from the heat.
Heat the tortillas in the oven, or microwave, according to instructions on the packaging.
Lay each tortilla on a serving dish, top with 1/4 of the egg mixture and serve spinkled with the chopped cilantro.
Prepare the onion and tomato sauce
Add the spring onions and saute brown for one or two minutes, turning often, until they soften up a little. Add the diced tomato and cook for 4 to 5 minutes, until the tomatoes are cooked. Add the oregano and jalapeno pepper and stir well.
Cook the eggs
Break all eggs, one by one, into the pan and over the sauce. Season with salt to taste and using a spatula, lightly scramble the eggs, mixing them with the sauce. When the eggs are cooked, remove from the heat.
Heat the tortillas in the oven, or microwave, according to instructions on the packaging.
Lay each tortilla on a serving dish, top with 1/4 of the egg mixture and serve spinkled with the chopped cilantro.
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