Experts say breakfast is the most important meal of the day, and this simple skillet huevos rancheros is undeniably the most important breakfast meal EVAR.
I’m sitting here, trying to form words, and it’s difficult because it’s snowing outside. How does one get work done when it’s so damn pretty to watch snowflakes gently falling from the sky?!
And also, because I am listening to new music that sounds like 80’s music and I cannot reconcile how much I love it and hate it at the same time.
Facing difficult problems, right here. I know. Le sigh.
I have to take a moment to crush on this ranchero sauce, however. Because it is literally amazing.
For some odd reason, for many many years, I was under the impression that ranchero sauce was like a combination of ranch dressing and white gravy. I was like hell no, yo.
BOY WAS I MISTAKEN.
It’s actually an awful lot like hot salsa, but simpler. You roast up some tomatoes and serrano peppers, then toss them in a blender (or in my case, the food processor, cause RIP blender) with some garlic, then cook it all down with some onion and voila! Ranchero sauce all up in the hizzie.
Traditionally, you would make huevos rancheros with cubed hashbrowns, but I really wanted to make this a quick meal, and cubed hashbrowns take FOREVER to cook. So! I opted with shredded hashbrowns instead. Still delicious in their crispy gloriousness.
I added a hearty layer of canola oil to the pan and added some onion and garlic, followed by the hashbrowns on one side and the black beans on the other, letting them fry for several minutes before I slid them over and added the eggs. I opted out of adding something like ham or barbacoa, because there is plenty of protein going on already, and my pan is only so big.
In fact, I think my Lodge skillet is a 12 incher. I have big pans, cause I have a big fam. But really, this meal would be suitable for two adults or four children, so either way, it’s for sharing.
Ingredients
For The Ranchero Sauce
- 1 lb Roma Tomatoes roasted
- 2-3 Serrano Peppers roasted, stems removed
- 2 Garlic Cloves peeled
- 2 Tbsp White Onion finely diced
- 2 Tbsp Canola Oil
- Kosher Salt and Pepper to taste
For the Huevos Rancheros
- ⅓ C Canola Oil
- ¼ C White Onion finely diced
- 3 Garlic Cloves peeled and minced
- 2 ½ C Shredded Potatoes
- 1 Can 15 oz Black Beans, drained and rinsed
- 1 tsp Dried Epazote
- Kosher Salt and Pepper to taste
- 4 Large Eggs
- ½ C Cotija Cheese
Instructions
For The Ranchero Sauce
- In a blender, add the roasted tomatoes, serrano peppers, and garlic. Blend until smooth.
- Add the canola oil to a medium skillet over medium high heat. Add the onion and saute until translucent but not browned. Add the blended mixture to the pan and cook, stirring occasionally, until thickened, around 5 minutes. Set aside.
For the Huevos Rancheros
- In a large high-sided skillet over medium, medium-high heat, add the canola oil. Once hot, add the onion and saute for about one minute, then add the garlic and stir, spreading the mixture evenly across the pan. In half the pan, add the shredded potatoes, and in the other half, add the black beans. Allow both to cook for about 6-7 minutes, or until the potatoes have browned and crisped, and the black beans are hot, stirring the beans occasionally, and flipping the potatoes once. Season the beans with the dried epazote, and sprinkle salt and pepper over both the beans and potatoes.
- Gently push the beans and potatoes in the pan to leave ⅓ of the pan open. Add the eggs to the empty space in the pan, reduce heat to medium, and cover for 3-4 minutes, or until the whites have set, but the yolk is still runny. Increase time by a minute for medium-runny eggs and 2 minutes for hard yolks.
- Remove the pan from heat, spoon ranchero sauce over the eggs, then sprinkle everything with cotija cheese. Garnish with avocado, cilantro, and sliced tomatoes, and serve alongside hot flour tortillas. Enjoy immediately.
Notes
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