Mexican breakfast eggs (huevos rancheros)

Mexican breakfast eggs (huevos rancheros)

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 491 kcal
, Fat: 22 g
, Carbohydrate: 48 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
1 horn pepper, cut into strips
1 red chilli pepper, deseeded, finely chopped
50 g yellow lentils
1 tin corn kernels (approx. 160 g), rinsed and drained
1 tin black beans (approx. 210 g), rinsed and drained
1 tin chopped tomatoes (approx. 400 g)
1 ½ dl water
½ tsp salt
¼ tsp smoked paprika
4 eggs

To serve

4 wheat tortillas
1 avocado, cut into strips
4 tbsp crème fraîche
1 lime, rinsed with hot water, dabbed dry, cut into wedges
½ bunch coriander, torn into pieces
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How it's done

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Tomato sauce

Heat the oil in a wide frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the horn pepper and all the other ingredients up to and including the water, season and simmer for approx. 20 mins. Make 4 depressions in the tomato sauce, crack the eggs one after the other into a cup, slide the eggs carefully into the depressions, cover and allow to solidify over a medium heat for approx. 10 mins.

To serve

Serve the eggs and tomato sauce on top of the tortillas, garnish with the avocado, crème fraîche, lime and coriander.


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