Ranch Style Eggs
The Perfect Breakfast: Ranch Style Eggs
You might know ranch style eggs as Huevos Rancheros. That is their original Spanish translation, but by any name, they're among the tastiest choices for breakfast ever. Also reputed to be a perfect hangover cure, this dish is so good, it's tempting to eat any time of day. Incorporating corn tortillas, salsa and eggs sunny side up, it will please anyone's tastebuds. Like many other cooks, we also add black beans, but spiced up a bit for added flavor. Layered all in one bite, the tastes are simply amazing!
Brief History of Ranch Style Eggs
Heuvos Rancheros originated in Mexico and, like so many other dishes, there are quite a few variations. In the earliest days, field hands would have risen at the crack of dawn, eaten lightly and then performed their chores early. Coming in about mid-morning, they received heaping servings of this favorite breakfast. Many people today believe that ranch style eggs is also a perfect hangover cure. Austin (Texas), however, might have them beat with their renowned Migas.
Here's my version of Breakfast Migas.
You don't have to leave eggs runny, but it sure does add flavor to the dish. For those who prefer well-cooked yolks, that's fine. Some may also dislike the taste of fresh cilantro. Just leave it out, but add some dried to the salsa if you have it.
Tips for Making Ranch Style Eggs
Fresh is always best when it comes to salsa. I’ve included a quick and easy concoction in the recipe below. Jar salsa is just fine to use.
Black beans are also okay out of the can; just season them up a bit for extra kick.
When cooking for more than two, finishing off in the oven with a sprinkling of cheese on top will do a great job of warming.
Creating layers is another way to build ranch style eggs. Start with a tortilla, beans, egg, salsa and then add another layer of the same, finishing off with grated cheese.
Here we are with just the tortillas with a black bean layer and the egg, ready for topping with fresh salsa and a sprinkling of grated pepper jack cheese. A few minutes in the oven and they'll look just like the photo below.
Ranch Style Eggs Ready to Serve
Prep Time: 25
Total Time: 55
- 6 Roma tomatoes
- Â½ cup chopped white onions
- Â½ cup diced bell pepper
- 1 jalapeno (diced)
- 2 stalks cilantro (remove leaves and chop) (optional)
- Â½ teaspoon salt
- Â¼ teaspoon black pepper
- 8 eggs
- 8 corn tortillas
- Cooking spray or oil for eggs and tortillas
- 2 cups refried black beans
- Â½ teaspoon cumin
- Â½ teaspoon black pepper
- Â¼ teaspoon cayenne
- Â¼ teaspoon salt
- 1 cup shredded pepper jack cheese
- 1. For the fresh salsa, cube roma tomatoes, add chopped onions, diced bell pepper, the diced jalapeno, chopped cilantro leaves, salt and black pepper. Blend well and leave for a few hours or overnight for best flavor infusion.
- 2. In a medium saucepan, add 2 cups (16 ounces or one can roughly) of black beans. Season with cumin, black pepper, cayenne and salt. Heat and keep it warm.
- 3. Add oil or cooking spray in a skillet and place tortillas, one at a time, to cook on both sides. Se aside, wrapped in paper towels on a plate to keep warm.
- 4. Fry eggs, two at a time in skillet with a little oil. About 4 minutes for sunny side up. Set aside carefully until all eggs are cooked.
- 5. Preheat oven to 375 degrees.
- 6. Line a cooking sheet with foil, spray lightly and add tortillas in a single layer.
- 7. Cover with Â¼ cup each of black bean mixture.
- 8. Place egg on top.
- 9. Spoon salsa on top of whites and around the yolk.
- 10. Lightly sprinkle with pepper jack cheese.
- 11. Heat in oven until cheese begins to bubble; remove and serve immediately.
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