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Huevos rancheros recipe


Huevos rancheros is the perfect hangover breakfast. Here's an easy recipe to make the popular breakfast dish (assuming you are in good enough shape to handle knives and flames. If not, better get yourself to a good Mexican restaurant or brunch spot). Or if you know you're gonna get bombed, you can make the salsa and beans ahead of time and then just make the eggs when you're ready for something to soak up last night's booze.

Serves 2


4 tortillas

4 eggs

shredded cheese

olive oil

For the beans

1 can of pinto beans, drained

1 chipotle pepper in adobo sauce (freeze the rest for another time)

half of a green pepper

1 tomato, chopped

1 small onion

1 clove of garlic

1/2 tsp of cumin

1/2 tsp of chili powder

Salt and pepper

For the salsa

2 big tomatoes

2 jalapeno peppers

2 cloves of garlic

half of a red onion

1 lime


1. Chop the green pepper, onion and chipotle pepper. Saute in a nonstick pot with a little bit of oil until tender. Add the garlic and saute for about 30 seconds. Season with salt, pepper and cumin. Add the beans and stock and lower the heat to let simmer while you do everything else. Once in a while stir and mash up a bit with your fork but not completely to get a little texture in the beans.

2. Now move on to the salsa. Chop up the tomatoes, peppers, garlic and onion. Throw into a big bowl and squeeze the lime over it. Salt and pepper to taste. Set aside.

3. Heat a frying pan over medium high heat. Add a bit of oil and when it's hot, place one tortilla in the middle. Break an egg over it and let cook for about a couple of minutes until the white looks, er, well white. Salt and pepper and sprinkle cheese. Flip and cook until desired doneness (i.e. over easy, over hard, etc.) Place in oven set at 170 degrees to keep warm. Repeat with the other tortillas and eggs.

4. Place some beans and salsa on top of each tortilla and egg. Use whatever garnishes and toppings you like such as avocado or sour cream.

5. Eat!