Buy all ingredients right below the recipe
Ingredients
- 2 medium red onions (approx. 140 g)
- 3 cloves garlic
- 3 tablespoons sunflower cooking oil
- 400 g canned peeled chopped tomatoes
- 200 g canned red beans (drained)
- 1 teaspoon ground cumin
- ½ teaspoon ground chili (or noble sweet paprika)
- 4 M-sized eggs
- 80 g cream cheese (or feta)
- 10 g fresh coriander (optional)
- salt to taste
- ground black pepper to taste
For Serving
- whole wheat tortilla wraps
- sourdough bread slices
Instructions
- 1First, peel the red onion and garlic, then finely chop both.
- 2In a large pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and garlic, then sauté for 2-3 minutes. Then pour in the chopped tomatoes, the drained red beans, sprinkle with cumin and chili. Mix thoroughly, reduce the heat, cover the pan, and cook the sauce for 7-8 minutes.
- 3After the cooking time, season the sauce with salt and pepper. Using a spoon, make 4 indentations in the sauce, and crack an egg into each. Cover the pan again and cook over medium heat for another 3-4 minutes, until the egg whites are set but the yolks are still runny.
- 4Turn off the heat, and divide the pan's contents into 4 portions (each portion should have one egg). Crumble cream cheese on top, sprinkle with fresh coriander, and serve immediately.
Tip
Huevos Rancheros can also be served with warmed whole wheat tortillas or crispy sourdough bread.
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