Huevos Rancheros
Ingredients: Oil, Tomatoes, Onion, Serrano peppers, Jalapeño peppers · 45 min cook time · 650kcal · ₩14,100
Ingredients
30ml Oil, 2ea Tomatoes, 0.5ea Onion, 1ea Serrano peppers, 1ea Jalapeño peppers, 2ea Garlic, 10g Fresh cilantro, 1ea Chile de árbol, 2.5tsp Chicken tomato bouillon, 50ml Water, 10ml Olive oil, 2ea Eggs, 4ea Corn tortillas, 30g Crema, 30g Queso fresco, 0.25ea Red onion, 1ea Avocado
Instructions
1. Add oil to a pan and turn the heat to medium-high. Add tomatoes, onions, serrano peppers, jalapeño peppers, and garlic to the pan. Cook until charred and blistering, then let cool for five minutes.
2. Transfer the charred, cooled vegetables to a food processor or blender. Add fresh cilantro, chile de árbol, chicken tomato bouillon, and a little water. Pulse blend until you get a smooth but slightly chunky texture.
3. Add a little olive oil to the pan and turn the heat to medium. Pour the salsa back into the pan and bring it to a simmer.
4. Crack eggs directly into the simmering salsa. Cover the pan and cook for 4 to 6 minutes, aiming for runny yolks and cooked whites.
5. To make tostadas, add a little oil to a pan for shallow frying over medium heat. Fry corn tortillas for about 30 seconds on each side until golden brown and crispy. Remove from oil and let cool.
6. Prepare your serving base with crispy tostadas. Spread avocado (or refried beans) on the tostada. Place one egg on top.
7. Drizzle crema over the eggs, then top with queso fresco, red onions (or pickled onions), and fresh cilantro. Add extra salsa if desired.
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