Huevos 'Ranch'eros

Total Time:
50 min
25 min
25 min

4 servings

  • For the Chips:
  • Vegetable oil, for frying
  • 8 corn tortillas, each cut into 8 wedges
  • 1 1 -ounce packet ranch dressing mix
  • For the Sauce:
  • 5 plum tomatoes
  • 1/2 medium white onion
  • 5 cloves garlic, unpeeled
  • 1 to 2 chipotles in adobo sauce
  • 1 15 -ounce can cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • For the Eggs:
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • 1 avocado, halved, pitted and sliced
  • Fresh cilantro and crumbled cotija cheese, for topping (optional)
  • Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix.

  • Make the sauce: Heat a large skillet over medium-high heat. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.

  • Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm.

  • Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired.

  • Photograph by Andrew Mccaul

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