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Huevos Rancheros

While these aren’t near authentic Huevos Rancheros, they are a nice twist on those wonderful Mexican Ranch Eggs.  I tossed onion, zucchini, and cherry tomatoes in olive oil, oregano, salt and pepper and then roasted them for about 20 minutes until the onions were tender and the tomatoes began to burst.  This mixture took the place of the traditional tomato-chili sauce and refried beans.  You could substitute with whatever fresh veggies you have on hand, after all this is eat of the fridge/pantry week.  You’ll notice the hash-brown potatoes in the background, found those in the bottom drawer of the fridge.  They were very happy to see me.

Huevos Rancheros

Warm corn tortillas in an oiled skillet then remove them to fry the eggs.  To serve, we layered the corn tortillas with the roasted veggies, fried eggs, a sprinkling of grated cheese, jalapenos slices, fresh cilantro & scallions, and a dollop of sour cream.  This was a really nice light brunch.  The roasted veggies still had a little firmness giving the dish a wonderful fresh feel.  Huevos Rancheros could definitely be a Breakfast for Dinner dish.

Huevos Rancheros

Huevos Rancheros {Kind Of}
Recipe type: Breakfast
Cuisine: Mexican
Serves: 2
  • 2 eggs
  • 2 corn tortillas
  • 8-10 cherry tomatoes
  • 1 small zucchini
  • 1 small onion
  • 2 Tbl. olive oil
  • 1 tsp. dried oregano
  • salt & pepper
For garnish...
  • fresh cilantro leaves
  • sliced scallion & jalapeno
  • grated cheese
  • sour cream
  1. Preheat oven to 400 degrees.
  2. Toss tomatoes, onion, and zucchini in olive oil, then sprinkle with oregano, salt, and pepper. Roast on a foil lined pan for about 20 minutes, until onion is tender and tomatoes begin to burst.
  3. Warm tortillas in a oiled skillet, turning once until just starting to lightly brown. Remove and fry eggs.
  4. On plate, layer tortilla with roasted veggies and fried eggs. Sprinkle with cilantro, scallions, jalapeno, cheese, and a dollop of sour cream.


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