The New York Times recipe: Huevos Rancheros
Eggs 'rancher's style' is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
900g ripe tomatoes, diced
¾ cup finely chopped white onion (from ½ medium white onion)
2 tbsp lemon juice
1 small jalapeno, stemmed and minced
2 tsp salt flakes, plus more for seasoning
½ tsp grated garlic
¼ cup neutral oil, such as canola
2 (425g) cans black beans
¾ tsp ground cumin
¼ tsp smoked paprika
8 large eggs
2 tbsp chopped coriander leaves, plus more for serving
8 (15cm) warmed corn tortillas
Sliced avocado and crumbled queso fresco (or substitute for mild fetta or ricotta salata), for serving
Step 1
In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeno, 2 tsp salt and ¼ tsp of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
Step 2
Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
Step 3
In the same saucepan, heat 2 tbsp of the oil over medium. Add the remaining ¼ tsp garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
Step 4
In a 30cm nonstick frying pan, heat 1 tbsp of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
Step 5
Meanwhile, stir the coriander into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and coriander.
Serves 4
Total time: 45 minutes
This article originally appeared in
The New York Times
.
© 2022 The New York Times Company
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Sydney Morning Herald
25-05-2025
- Sydney Morning Herald
This ancient, tasty Mexican snack could be the future of food
The dish: Chapulines, Mexico Plate up What is the next big thing in food? What is the future of cuisine? What will we all be eating in 10 years' time that might come as a surprise? For the answer to the future, perhaps we need to look to the past. Because one of the experts' touted sources of sustainable future nourishment in Australia is insects such as grasshoppers and crickets, which the CSIRO predicts could be a $4 billion industry in Australia by 2030. That's not exactly futuristic though, because in countries such as Mexico (as well as parts of Africa and South-East Asia), these insects have been consumed as tasty snacks for centuries. In the Mexican state of Oaxaca, chapulines are a staple dish, small grasshoppers and crickets that are toasted on a comal – a traditional, clay frying pan – until crispy, and then seasoned with lime juice, garlic, chilli and salt. Chapulines can also be found as toppings for tlayudas (large, open tortillas), or even served on eggs. And trust us, if this is the future of sustainably raised protein, we're in for a good time, because in Mexico they're delicious. First serve There's evidence that inhabitants of what is now Mexico have been consuming chapulines since pre-Columbian times, hundreds, maybe even thousands of years ago. For ancient Mexican peoples these insects were important sources of protein, and sat alongside the likes of chicatana ants and escamoles – ant roe – as standard, seasonal cuisine. Chapulines could be cooked, seasoned and dried, and thus preserved for tougher times. Loading Order there You'll find chapulines served at streetside stands and in markets across the state of Oaxaca. In Oaxaca City, one of the legends is Chapulines Dona Chencha, a stall in the Central de Abastos market. Order here This might be the food of the future, but right now it's very hard to find chapulines on a restaurant menu in Australia. Your best bet is to source your own crickets via Circle Harvest and then fry them up. See One more thing Australia has approved only three insects for human consumption: super mealworms, house crickets and mealworm beetles. There are, however, more than 60 insect species that have been consumed for millennia by First Nations peoples.
The Age
25-05-2025
- The Age
This ancient, tasty Mexican snack could be the future of food
The dish: Chapulines, Mexico Plate up What is the next big thing in food? What is the future of cuisine? What will we all be eating in 10 years' time that might come as a surprise? For the answer to the future, perhaps we need to look to the past. Because one of the experts' touted sources of sustainable future nourishment in Australia is insects such as grasshoppers and crickets, which the CSIRO predicts could be a $4 billion industry in Australia by 2030. That's not exactly futuristic though, because in countries such as Mexico (as well as parts of Africa and South-East Asia), these insects have been consumed as tasty snacks for centuries. In the Mexican state of Oaxaca, chapulines are a staple dish, small grasshoppers and crickets that are toasted on a comal – a traditional, clay frying pan – until crispy, and then seasoned with lime juice, garlic, chilli and salt. Chapulines can also be found as toppings for tlayudas (large, open tortillas), or even served on eggs. And trust us, if this is the future of sustainably raised protein, we're in for a good time, because in Mexico they're delicious. First serve There's evidence that inhabitants of what is now Mexico have been consuming chapulines since pre-Columbian times, hundreds, maybe even thousands of years ago. For ancient Mexican peoples these insects were important sources of protein, and sat alongside the likes of chicatana ants and escamoles – ant roe – as standard, seasonal cuisine. Chapulines could be cooked, seasoned and dried, and thus preserved for tougher times. Loading Order there You'll find chapulines served at streetside stands and in markets across the state of Oaxaca. In Oaxaca City, one of the legends is Chapulines Dona Chencha, a stall in the Central de Abastos market. Order here This might be the food of the future, but right now it's very hard to find chapulines on a restaurant menu in Australia. Your best bet is to source your own crickets via Circle Harvest and then fry them up. See One more thing Australia has approved only three insects for human consumption: super mealworms, house crickets and mealworm beetles. There are, however, more than 60 insect species that have been consumed for millennia by First Nations peoples.
West Australian
24-05-2025
- West Australian
The New York Times recipe: Huevos Rancheros
Eggs 'rancher's style' is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day. 900g ripe tomatoes, diced ¾ cup finely chopped white onion (from ½ medium white onion) 2 tbsp lemon juice 1 small jalapeno, stemmed and minced 2 tsp salt flakes, plus more for seasoning ½ tsp grated garlic ¼ cup neutral oil, such as canola 2 (425g) cans black beans ¾ tsp ground cumin ¼ tsp smoked paprika 8 large eggs 2 tbsp chopped coriander leaves, plus more for serving 8 (15cm) warmed corn tortillas Sliced avocado and crumbled queso fresco (or substitute for mild fetta or ricotta salata), for serving Step 1 In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeno, 2 tsp salt and ¼ tsp of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside. Step 2 Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups). Step 3 In the same saucepan, heat 2 tbsp of the oil over medium. Add the remaining ¼ tsp garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat. Step 4 In a 30cm nonstick frying pan, heat 1 tbsp of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs. Step 5 Meanwhile, stir the coriander into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and coriander. Serves 4 Total time: 45 minutes This article originally appeared in The New York Times . © 2022 The New York Times Company
