Huevos Rancheros
You're just 6 easy steps away from a delicious plate of Huevos Rancheros! Join Chef Bryan Woolley as he explains step-by-step how to make this protein-packed meal using Oakdell Eggs.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast Main Course |
| Seasons | |
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Ingredients
Ingredients
| 1 dozen Oakdell Omega-3 Brown Eggs |
| 8 Roma tomatoes, chopped |
| 1 medium size onion, sliced |
| 1 can diced green chilis, 4 oz can |
| 6 corn tortillas |
| 1 can refried beans, 31 oz can |
| 1 cup crumbled queso fresco Mexican cheese |
Huevos Rancheros Directions
- Heat a large sauté pan on the stove and add enough oil to lightly coat the bottom of the pan.
- Add the sliced tomatoes, onions, and can of green chilis to the pan and saute until the tomatoes are cooked through, remove from the heat and set aside.
- Heat another saute pan on the stove and add about 1/2 inch oil in the pan. Once the oil is hot, fry the corn tortillas until crispy, remove and place them on 6 plates.
- In the hot oil, fry the eggs until desired doneness. Remove the eggs and top each fried tortilla with 2 fried eggs.
- Spoon the cooked tomato mixture over the top of the fried eggs. I like to add a couple of slices of avocado on top.
- Heat and serve the refried beans on the side. Sprinkle some queso fresco over the dish, serve and enjoy!