Huevos Rancheros


This week I wanted to make an easy dinner that didn’t make leftovers. An email came in from Eating Well, and I saw a recipe for Huevos Rancheros Verdes. I read the recipe and took the general technique but made my own modifications. What I like about this dinner was that it used many ingredients that we’d grown or made ourselves; eggs, dried beans, onions, garlic, lettuce, green onion & salsa all came from the garden or our cupboard. Here’s my version of the recipe.

Huevos Rancheros Verde

Serves 2Print This Print This

Ingredients

6 corn tortillas
2 eggs
cooking spray
olive oil
1 cup grated cheddar cheese
1/4 cup dried beans (or 1 can of cooked beans)
1 onion
1 clove garlic
1 handful lettuce
1 tbsp chopped cilantro
1 tbsp chopped green onion
1 tsp chili powder
1 tsp cumin
red salsa

Directions

Soak and cook the dried beans ahead of time. (I rushed this step by pouring boiling water over the dried beans, letting them sit for 1/2 hour, then cooking them for twice the usual recommended time in my pressure cooker. They would have been better if I’d planned ahead.) Drain the cooked or canned beans. Stir in chili powder & cumin and about 2 tbsp salsa.

Heat the oven to 400 degrees.
In a skillet, saute the onion in olive oil until soft and a bit crispy. Add the clove of garlic, chopped and turn off heat.

Finely chop the lettuce, green onion & cilantro and mix together in a bowl. Set aside.

Spray both sides of the corn tortilla with cooking spray. Lay three tortillas together, overlapping in the center on a baking sheet. Repeat with the other three tortillas. Spread onion on both groups. Spread beans on both groups. Sprinkle with grated cheese. Place in oven to bake until beans are warm and cheese is melted.

While the tortillas are in the oven, spread a bit more oil in the skillet. Break each egg into a bowl and then gently put in the pan to fry over low heat. Season each egg with salt & pepper. Cook the egg to your preference (soft yolk or hard yolk).

When the cheese is melted, remove tortilla groups to plate. Top with lettuce mixture. Add more salsa, and then finish with the egg.

Enjoy with a fork and knife!
This post is part of Thursday’s Kitchen Cupboard.

This entry was posted in dried beans, Eating the Harvest, eggs, Food & Recipes, lettuce, recipes and tagged . Bookmark the permalink.

7 Responses to Huevos Rancheros

  1. Wilderness says:

    Emily those sound great. If only DB would eat eggs. I now have the homemade tortilla shells in the freezer so guess I could make them for myself the one night I eat alone.

  2. Daphne says:

    I so miss eating huevos rancheros. I love them. I can’t wait until I can eat tomatoes and peppers again.

  3. Robin says:

    This is a great recipe! “The Italian” will love it!

  4. Dave says:

    I love Huevos Rancheros but never thought about making them at home. What a great idea!

  5. kitsapfg says:

    That is a great candidate for a 100 foot meal (everything comes from your own yard and garden). I love it when we pull that kind of meal off. I am better at it with breakfast because the eggs from the hens combined with hash browned potatoes with diced onions and fresh berries on the side – makes a totally satisfying but straight from our garden and hen yard meal.

  6. Prairie Cat says:

    Looks delicious! I haven’t had this in a very long time… I think I know what is for breakfast tomorrow!

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