Updated: Aug 21, 2019
Do you speak Spanish? Well I don’t, but this translates to eggs ranch-style or eggs country-style. You’ve got to love Mexican food. Here is breakfast with eggs, beans, tortillas and cheese. It doesn’t even have to be limited to breakfast, it can be eaten anytime. I woke up this morning and decided that I needed to eat this. I’ve ordered it out at restaurants several times and it’s really hit or miss. It’s either really good, or should never be served to humans. I decided to step it up and make it myself.
1 TBLS vegetable oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1 TBLS minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken broth
3 TBLS chopped cilantro
2 tsp vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 TBLS unsalted butter
8 large eggs
1 1/2 cups shredded pepper Jack
in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.
Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.
Add the tomatoes and their juices and cook, stirring, for 2 minutes.
Add the broth and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Recipe courtesy of Emeril Lagasse