Huevos Rancheros

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Ranchero Sauce:
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon minced jalapeno
  • 1 teaspoon minced garlic
  • 1 cup chopped tomatoes and their juice
  • 1 cup chicken stock
  • 3 tablespoons chopped cilantro
  • 2 teaspoons vegetable oil
  • 4 large corn tortillas
  • 1/2 cup warm refried beans
  • 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 1/2 cups pepper Jack
Directions

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.


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4.7 39
I just fixed this & it was great!! Making this next weekend for company!!! item not reviewed by moderator and published
I added some chunks of avocado to one side and a dollup of sour cream to the other side, patrons loved it. Serving it as a special again this week. Ranchero sauce is outstanding!! item not reviewed by moderator and published
I live in San Antonio where there are Mexican restaurants on practically every corner. This is a really authentic and easy sauce. I will definitely be making it again. 1/2 teaspoon is enough salt. I would start with scant 1/2 teaspoon. Also, allow time for simmer to reduce the liquid so the sauce is of serving consistency. item not reviewed by moderator and published
AMAZING! LOVE IT!!!!! The sauce is wonderful!!! Putting it into my recipe box! Thank you! item not reviewed by moderator and published
I followed the recipe exactly and it came out delicious. item not reviewed by moderator and published
Delicious, every time. item not reviewed by moderator and published
1st ever time trying this dish, fantastic, the salsa is excellent, I would use the salsa recipe for other dishes it was so good. We used duck eggs - extra rich yolk, very good! item not reviewed by moderator and published
Fantastic! I made a couple of changes - Added a can of diced tomatoes to replace fresh tomatoes (included juices and reduced stock. In addition I added some Barbacoa to the layers and it was amazing! item not reviewed by moderator and published
On a friend's recommendation I had huevos rancheros at the Coffee Pot Restaurant in Sedona, AZ while traveling through the Southwest. While it might not have been the best breakfast I've ever had it was right up there among the best. Being from Maine we don't often get an opportunity to have good Southwestern fare so I have been looking for a recipe that would, at least, get me close to that pleasurable experience in Sedona. The reviews here would indicate that this could be the recipe I've been looking for so I made it this morning. I followed the recipe to the letter except that I made the sauce yesterday and warmed it this morning. The result was a huge failure. Other than an overwhelming flavor of cilantro the meal was mostly tasteless. I didn't even finish it. My wife tried it and she had the same opinion, tasteless except for cilantro. So, I will keep looking. item not reviewed by moderator and published
I made this for my dad's birthday breakfast since I know its one of his favorite things to order out. I'm vegetarian so I used vegetarian refried beans and vegetable stock and it tasted great. I put a dollop of sour cream on top and that was great. Love, love, LOVE this recipe. item not reviewed by moderator and published
made it for b''fast today and it was simply delicious and so easy to make. my kids 9 & 6 loved it as well. they had seconds. I used vegetable stock and made my own refried beans ( from pinot beans. the sauce was very flavorful and delicate. kids want it have this for b'fast once every 2 weeks. serving size is HUGE. we had one egg each and it was quite filling. item not reviewed by moderator and published
this is so wonderfully delicious! and the sauce can literally go onto of anything, tacos, tostadas, even simple chips! love it!! item not reviewed by moderator and published
i thought this recipe was very easy and delicious! i made it for a spanish project and my whole family loved it! the refried beans tied it all together most definetley! item not reviewed by moderator and published
Great recipe! Easy! I used black beans instead of the refried, my husband just loved it! I also made my own sauce with dried red peppers, boiled them then blended and added a can of adobe sauce, some cumin, garlic, salt and pepper, yummy and so easy and there is left over sauce for other dishes. Thank you Emeril, we loved it!!! item not reviewed by moderator and published
I have been making this recipe for years and it is often requested by family and friends alike. I add ground beef to it and leave out the cilantro since I have few people around me that like it. I would highly recommend this as a brunch for company or on a special occasion. It is really a great one! item not reviewed by moderator and published
Wow! This was amazing in my opinion. I kept everything the same except I added diced green chilies instead of the jalapeno. Also, as other users suggested, I mixed 1T of cold water with 1T of cornstarch and slowly mixed it in after the 15 minutes of simmering because it was not thick enough for me. I used diced tomatoes in the can and drained a bit of the liquid as well. As for the taste, this was better than restaurant quality to me!! I will definitely be making this again in the future. Also, I made this for a few people so I warmed/fried all the tortillas and put them in a 9X11 casserole dish. I then spread homemade black beans on them. Next, I cooked up two eggs per tortilla and placed them on each tortilla. Finally, I spread the sauce over each one, topped with pepper jack cheese slices (1/2 a slice or so) and put it under the broiler for a couple of minutes. Next time I think I'm going to try and make the sauce the day before and heat it up beforehand. item not reviewed by moderator and published
Excellent! This was the first time my family has had huevos rancheros and it was a hit with everyone (omitted the ranchero sauce for the toddler, a bit spicy. It did take some time to make, but definately worth it. I had requests to make it a regular part of our menu before the last bites were taken. Makes a great filling dinner! item not reviewed by moderator and published
I have been having Huevos Rancheros on the brain for quite some time. Debated whether to go to a restaurant or make it at home. After much contemplation I used this recipe and it is tasty. I even had enough for another days meal. Give it a try you will not be disappointed. Since breakfast is your most important meal you will definitely enjoy and get your day off to a good start. Thanks Emeril. item not reviewed by moderator and published
Madenthis for the first time today as I was tired of normal breakfast food. A little time consuming but very tasty and worth it. Packed full of flavor. item not reviewed by moderator and published
I subbed an 8oz. can of tomato sauce (as I was out of tomatoes) and it still came out loaded with flavor. WIll be making these again soon! item not reviewed by moderator and published
Tasty and easy to make... I browned chorizo and put it aside, using the drippings I started recipe..... Came out realy good!!! item not reviewed by moderator and published
My wife has me make this every sunday Morning...... I don't mind. YUM!!! item not reviewed by moderator and published
huevos ala tostada item not reviewed by moderator and published
Although this recipe is a bit time consuming to prepare for (best done the night before) the payoff is well worth the prep. This dish will be devoured by anybody in the vicinity; a classic recipe that is a must try. You WILL fall in love with this one...we did and so has everyone we have cooked it for, EVERYONE. Cheers item not reviewed by moderator and published
I live in Southern California so I have a lot of opportunity to try this dish at authentic Mexican restaurants and everyone does them a little different so I am always on the lookout for my favorite dish. I must say that Emeril did it and found my favorite recipe! A simple and easy dish I will make over and over! item not reviewed by moderator and published
I have been looking around for a ranchero sauce I could put on top of my husband's steaks just like we get at the Mexican restaurants here in Texas! I substituted the chicken broth for a 1 1/4 cup of tomato sauce and about 1/2 cup of water. Delicioso! Everything else for the sauce I followed the same! My father in law which is an authentic mexican said it is better than the restaurants! Emeril, as always, you are an awesome chef! I know I can always trust anything made by Emeril! item not reviewed by moderator and published
When i got back from my vacation this year, i had made a promise to a friend to actually start cooking. So the first recipe i had to try was this one. I've been obsessed with Huevos rancheros since i had one as a kid. this isn't the same one, but it is definatly a great recipe. Personally, though, i had to use more refried beans. ;) item not reviewed by moderator and published
This is one of the best breakfasts I now have in my arsenal. I have made this numerous times - without variation - and it is scrumptious every time. I have even served it for friends who rave about it. The sauce is key, and I serve the leftovers with steak for dinner. Regardless if it is "authentic", it is superb. item not reviewed by moderator and published
I just made the sauce to use on whatever, and it's very good. I added more garlic, a poblano chile, and some Mexican oregano. Oh, also a tiny bit of smoked paprika. Easy and good. I love the guy who didn't even make this "unauthentic" recipe and panned it. Get your own website Chef. item not reviewed by moderator and published
Definitely intermediate level. It was not a difficult recipe, just more involved than I would have liked. But the end result was awesome! Everyone loved it! I served everything a la carte, so people built their own. the flavor was really good. I subsititued Serrano chiles for the jalepeno. I love it, and would make it again! item not reviewed by moderator and published
I have tried several different recipes for huevos rancheros (my favorite breakfast) and this one is by far the BEST!!!! item not reviewed by moderator and published
This was great! item not reviewed by moderator and published
This was great and sooooo easy, we had it for dinner. item not reviewed by moderator and published
By having a ready supply of refried beans and rancheros, this becomes an easy-to-make dinner that is also a house-hold favorite. My wife frequently will remark "How did we live without these?" Tip: look for Emeril's recipe for refried beans rather than using canned ... black beans make a great substitution! Mmmmmm! item not reviewed by moderator and published
The ranchero sauce is beautiful and delicious! Just the heat I like and everything blends so well together. item not reviewed by moderator and published
Although tasty, I found that this was one that definietly needs "kicking up" just a wee bit. Maybe a little pico de gallo would help. Anyway, it's a nice breakfast recipe for those who prefer their meals a little more bland. For those liking the spice: experiment with the sauces and herbs. item not reviewed by moderator and published
I did not think this was difficult to put together. I made it for Father's Day and my whole family enjoyed it even the kids. I will now add this to my weekend breakfast meals. item not reviewed by moderator and published
I 5x'd the recipe and fed 30 at a church breakfast. Since I've never figured out how to hold fried eggs, I scrambled them. I kicked the spice down a couple notches, to support "diversity of taste." All loved them, 25% said, "good but too spicy", 25% said, "good but too wimpy," and the rest just said "great." item not reviewed by moderator and published
Very good! Even my jaded 24-year old daughter & fiance were delighted (and stuffed!) after this big brunch treat. item not reviewed by moderator and published

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