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Restaurants›Proper Chophouse›Huevos Rancheros Recipe

Huevos Rancheros Recipe

Inspired by Proper Chophouse

Time30m

Serves1

Two eggs any style, layered over crisp corn tortillas, smoky ranchero sauce, avocado, pico de gallo and black beans. Drizzled with sour cream and topped with queso fresco and fresh cilantro.

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Ingredients

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Tortillas & Beans

2 pieces corn tortillas

2 tbs vegetable oil (for frying)

1 cup canned black beans, drained and rinsed

1 tsp Ground cumin

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs ReaLime juice

Ranchero Sauce

1 tbs olive oil

1/2 cup white or yellow onion, finely chopped

2 cloves Garlic, minced

1 1/2 cups roma tomatoes, chopped (or canned crushed tomatoes)

1 tsp ancho or guajillo chile powder

1/2 tsp Smoked paprika

1/4 tsp chili flakes (optional, for heat)

1/4 cup chicken or vegetable stock

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs Fresh cilantro, chopped

Eggs & Toppings

2 pieces Large eggs

1 tbs butter or oil (for eggs)

1/2 pieces ripe avocado, sliced

1/2 cup pico de gallo (tomato-onion-cilantro salsa)

2 tbs Sour cream

2 tbs queso fresco, crumbled

1 tbs Fresh cilantro leaves

0 to taste kosher salt, to taste

0 to taste freshly ground black pepper, to taste

Method

Tortillas & Beans

Warm a large skillet over medium-high heat and add 2 tbs vegetable oil. Once shimmering, fry each corn tortilla 45–60 seconds per side until crisp and slightly blistered. Drain on paper towels and season lightly with salt. Keep warm in a low oven (about 200°F / 95°C).

Wipe out most of the frying oil from the skillet, leaving about 1 tsp. Reduce heat to medium, add the drained black beans, 1 tsp ground cumin, 1 tsp salt, 1/4 tsp pepper and 1 tbs lime juice. Stir and cook 3–4 minutes until beans are heated through but still hold some shape. Taste and adjust seasoning. Keep warm.

Ranchero Sauce

In a medium saucepan or skillet, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 1.5 cups chopped roma tomatoes (or canned crushed tomatoes), 1 tsp ancho or guajillo chile powder, 1/2 tsp smoked paprika and 1/4 tsp chili flakes (if using). Cook, stirring occasionally, 6–8 minutes until the sauce reduces slightly and flavors concentrate.

Pour in 1/4 cup chicken or vegetable stock to loosen the sauce if too thick. Simmer 2–3 minutes. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in 2 tbs chopped fresh cilantro at the end. Keep warm and taste; adjust salt or heat as needed.

Eggs & Assembly

Cook the Eggs

Heat a nonstick skillet over medium and add 1 tbs butter or oil. Crack 2 eggs and cook to your preferred style: sunny-side up (cook gently until whites set, yolks runny), over-easy (flip and cook 15–20 seconds more), or scrambled (whisk then cook, folding until just set). Season eggs with a pinch of kosher salt and freshly ground black pepper.

Plate assembly: place two crisp corn tortillas on each plate. Spoon a generous ladle (about 1/3 cup each) of warm ranchero sauce onto each tortilla, spreading slightly.

Layer warmed black beans (about 1/4–1/2 cup total divided) on top of the sauced tortillas.

Set the cooked eggs on top of the beans and tortillas.

Top each egg with 1–2 tbs pico de gallo, sliced avocado (about 1/4 avocado per tortilla), a drizzle of sour cream (about 1 tbs per tortilla), and sprinkle with crumbled queso fresco (about 1 tbs each). Garnish with fresh cilantro leaves.

Serve immediately with lime wedges on the side if desired.