Time 15m Number Of Ingredients 9 Steps:
Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside. Lightly fry the tortillas, and pat dry. Put on a plate Warm up the refried beans, and spread onto the tortillas. Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans. Top with salsa, queso fresco, and fresh cilantro. Serve with the potato, onion, and ham mix.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed. Slice the fresh tomatoes and lay them over the top of the mixture. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Time 30m Yield 4 Number Of Ingredients 14 Steps:
Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside. Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm. Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes. Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.
Time 1h20m Yield 4 servings Number Of Ingredients 17 Steps:
For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic. Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry. Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce. Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out. For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat. For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven. Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs. Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
Yield makes 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels. Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese. Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately. Simplest Huevos Rancheros Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.
