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A pan with eggs in tomato sauce, bell peppers, coriander and lime wedges

Huevos Rancheros

AuthorRita
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.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings4 servings

Ingredients  

  • 5 eggs
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1/2 (80g) cup chopped red bell pepper
  • 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

Instructions 

  1. Heat a large pan or skillet over medium heat and drizzle a little bit of oil. 
  2. Saute the garlic and onion for 2 minutes or until softened.
  3. Add the chopped bell peppers and saute for 5 minutes.
  4. Add the canned tomatoes, tomato puree, and mix to combine.
  5. 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.
  6. Add the beans, water, season with salt and pepper, bring to a boil and cook for 5 minutes to reduce the sauce. Stir occasionally.
  7. Low the heat, make small wells in the bean mix, and add the eggs.
  8. 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.

Notes

  • 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!