Huevos Rancheros Recipe

Time45m

Serves1

2 eggs served on 2 cheese or beef enchiladas + hash browns & toast

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Ingredients

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1
Prepare the filling
If using beef, cook it in a skillet over medium heat until browned, seasoning with salt and pepper. If using cheese, set aside.
2
Assemble the enchiladas
Warm the corn tortillas in a dry skillet until pliable. Fill each tortilla with shredded cheese or cooked beef, roll them up tightly, and place them in a greased baking dish.
3
Add the sauce
Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
4
Bake the enchiladas
Preheat the oven to 350°F (175°C). Bake for about 15 minutes or until the cheese is melted and bubbly.

5
Heat oil
In a large skillet, heat the cooking oil over medium-high heat.
6
Cook hash browns
Add the frozen hash browns to the skillet and spread them out evenly. Cook for about 5-7 minutes until golden brown, then flip and cook for another 5-7 minutes until crispy.

7
Fry the eggs
In a separate non-stick skillet, cook the eggs sunny-side up or to your preferred doneness over medium heat. Season with salt and pepper.

8
Toast the bread
While the eggs are cooking, toast the slices of bread in a toaster until golden brown. Spread butter on the hot toast.

9
Plate the dish
On a plate, place two enchiladas topped with the fried eggs. Serve with crispy hash browns and buttered toast on the side.