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Huevos Rancheros Revueltos

Huevos Rancheros Revueltos
  • Prep 20 min
  • Total 35 min
  • Ingredients 13
  • Servings 4
Fresh tomato sauce and refried beans provide a simple addition to these authentic variation on huevos rancheros - prefect for a Mexican breakfast.

Ingredients

Fresh Tomato Sauce

  • 1 lb plum (Roma) tomatoes, cut in half
  • 1/4 medium onion, cut in half
  • 1 clove garlic, peeled
  • 1 small serrano chile, seeded
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon salt

Eggs

  • 1 tablespoon vegetable oil
  • 8 corn tortillas (6 inch)
  • 8 eggs
  • 1 cup crumbled queso fresco cheese
  • 1 large avocado, peeled, sliced
  • 1 can (15 oz) refried black beans, heated

Directions

  • 1
    In food processor or blender, place Fresh Tomato Sauce ingredients. Cover; process until chunky. Pour into 2-quart saucepan. Cook over medium-high heat about 15 minutes or until sauce is slightly reduced and dark red.
  • 2
    In 12-inch nonstick skillet, heat small amount of the oil over medium-high heat. Add 2 to 3 tortillas; cook about 2 minutes, turning once, until hot. Remove from skillet; keep warm. Repeat with remaining oil and tortillas.
  • 3
    Pour eggs into same skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so uncooked portions can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • 4
    To serve, place 2 tortillas on each of 4 serving plates. Top with cooked eggs, sauce, cheese and avocado slices. Serve with warm refried black beans.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Fresh tomato sauce and refried beans provide a simple addition to these authentic variation on huevos rancheros - prefect for a Mexican breakfast.
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