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Yields 4 Servings
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Ingredients
Huevos Ranchero
- 4 tortillas cut into strips
- 4 eggs
- olive oil
- 2 Cloves Garlic minced
- ½ yellow onion diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 cup crushed tomatoes
- 1 tablespoon Diced Green Chiles
- ½ teaspoon Salt
- ¼ teaspoon of Black Pepper
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Pico de Gallo
- ½ red onion thinly diced
- 4 roma tomatoes diced (with juice)
- 8 sprigs cilantro lightly minced
- 1 tablespoon lime juice
- ½ teaspoon Salt
Optional Garnishes
- 1 cup black beans
- ¼ in head Green Cabbage cutt into slices
- ¼ cup feta cheese crumbled
- 1 avocado diced
Ingredients
Huevos Ranchero
Pico de Gallo
Optional Garnishes
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Instructions
Huevos Ranchero
- Cut tortillas into strips to be placed on top of the sauce surrounding the eggs once you poach them. Set aside strips for later use.
- In a large skillet, over medium heat add oil, garlic, onion, bell peppers, crushed tomatoes and diced chilies. Sauté vegetables until onions are translucent.
- Stir in in salt, pepper cumin, oregano, paprika and chili powder. Bring to a boil and reduce heat to a simmer.
- Crack the eggs into the ranchero sauce. Add more water to sauce to make it suitable for poaching if needed. Then cover with tin foil and cook for 5 minutes until eggs are cooked thoroughly. Once you remove the foil, add tortilla strips surrounding the eggs so the soak up the sauce.
Pico De Gallo and Beans
- In a large bowl combine the red onions, tomatoes, cilantro. Add the lime juice and salt. Toss until evenly coated. Set aside and refrigerate until ready to serve.
- In a nonstick pan over medium heat, cook the black beans and set aside.
To Assemble
- Place cut cabbage on the bottom of the plate. Place black beans on the side, garnished with feta cheese. Place the huevos rachero with one egg and tortilla strips on the side. Top with pico de gallo in between the beans and huevos.
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