These huevos rancheros are easy to make, super filling, and so flavorful! Serve for breakfast, lunch, or dinner with chopped cilantro on top and sliced bread on the side.
- 5 eggs
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 onion, chopped
- 1/2 cup chopped red bell pepper (80 g)
- 1/2 cup chopped green bell pepper (80 g)
- 1 can peeled tomatoes, chopped
- 2 tbsp tomato puree
- 1/2 cup water (120 ml)
- 1/4 cup white wine (60 ml)
- 1/4 tsp salt
- 1 pinch black pepper
- 1 can beans (400 g)
- chopped cilantro to garnish (optional)
- sliced bread, to serve
- Heat a large pan or skillet over medium heat and drizzle a little bit of oil.
- Saute the garlic and onion for 2 minutes or until softened.
- Add the chopped bell peppers and saute for 5 minutes.
- Add the canned tomatoes, tomato puree, and mix to combine.
- Pour the white wine into the pan, stir and let it cook for 5 minutes until the alcohol has evaporated. Stir often to prevent burning.
- Add the beans, water, season with salt and pepper, bring to a boil and cook for 5 minutes to reduce the sauce. Stir occasionally.
- Low the heat, make small wells in the bean mix, and add the eggs.
- Cover with a lid and let the eggs cook for 4 to 5 minutes or until cooked to your taste. Serve your huevos rancheros with chopped cilantro on top and sliced bread on the side.
How long to store in the fridge: Keep the leftovers in the refrigerator for up to 3 days. Store in a glass container.
Cook the eggs to your liking: Cook less time for a yellow runny yolk or leave more time in the heat to thoroughly cook the yolk.
Don’t wait too long to eat: This dish is best when served warm, so when ready, don’t wait too long to eat!
Keywords: huevos rancheros, Mexican breakfast