“Huevos rancheros” is Spanish for “rancher’s eggs”. It is a popular Mexican breakfast dish and is traditionally served at mid-morning fares on Mexican farms. It is a simple dish of eggs served on tortillas with a chilli and tomato sauce, often with accompaniments such as refried beans, guacamole or avocado (or all three!). There are also some variations, such as “huevos divorciados” (divorced eggs) where each egg has a different coloured sauce on top (e.g. two eggs – one with red salsa, one with green salsa).
When I cooked this I had a hangover. After I ate it, the hangover was gone. Huevos racheros was a fantastic breakfast in its own right, but especially good when I needed a lot of food quickly! Due to the gluten-free element of this challenge I used nachos as a base instead of tortillas. Also, I couldn’t find refried beans during my shopping trip so I decided to improvise some refried beans – you’ll find out what I did as you read the recipe. One thing though – this recipe makes a lot of food!
So much food… so beautiful…
For the recipe that inspired this one, search “Huevos Rancheros” on Food Republic.
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