Huevos Rancheros with Salsa Verde Recipe

Ingredients with Measurements:
- 6 corn tortillas
- 6 large eggs
- 1 can of black beans, drained and rinsed
- 1 cup of salsa verde
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- Non-stick skillet
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Heat the olive oil in a non-stick skillet over medium heat.

3. Add the tortillas one at a time and cook for 1-2 minutes on each side until crispy. Remove from the skillet and place on a baking sheet.

4. In the same skillet, add the black beans and cook for 2-3 minutes until heated through. Remove from the skillet and set aside.

5. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes.

6. While the eggs are cooking, heat the salsa verde in a small saucepan over low heat.

7. Once the eggs are cooked, remove them from the skillet and set aside.

8. Place the tortillas in the oven and bake for 2-3 minutes until heated through.

9. To assemble, place a tortilla on a plate and top with a spoonful of black beans, a fried egg, and a drizzle of salsa verde.

10. Sprinkle with crumbled queso fresco and chopped cilantro.

11. Repeat with the remaining tortillas and ingredients.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 22g
Protein: 13g
Sodium: 600mg

Substitutions for ingredients:
- Flour tortillas can be used instead of corn tortillas.
- Cheddar cheese can be used instead of queso fresco.
- Red salsa can be used instead of salsa verde.

Variations:
- Add sliced avocado on top of the eggs.
- Use refried beans instead of black beans.
- Add sliced jalapeños for extra spice.

Tips and tricks:
- Make sure to heat the tortillas in the skillet before baking them in the oven to ensure they are crispy.
- Use a non-stick skillet to prevent the eggs from sticking.
- To make the dish spicier, add hot sauce or red pepper flakes.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, place the leftovers in a skillet over low heat and cook until heated through.

Presentation ideas:
Serve the Huevos Rancheros with Salsa Verde on a colorful plate with a side of sliced avocado and a sprinkle of chopped cilantro.

Garnishes:
Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream.

Pairings:
Serve with a side of Mexican rice and a margarita.

Suggested side dishes:
Mexican rice, refried beans, or a side salad.

Troubleshooting advice:
If the eggs are sticking to the skillet, use a non-stick skillet or add more oil to the pan.

Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to prevent any foodborne illness.

Food history:
Huevos Rancheros is a traditional Mexican breakfast dish that originated in rural Mexico. It is typically served with a tomato-based salsa, but this recipe uses salsa verde for a twist on the classic dish.

Flavor profiles:
This dish is savory, spicy, and slightly tangy from the salsa verde.

Serving suggestions:
Serve for breakfast or brunch with a side of Mexican rice and a margarita.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Zesty, Herbal