Light Huevos Rancheros

What you’ll need

9 tools across 5 steps.

• non stick panEssentialsteps 1, 2, 3
• skilletEssentialsteps 1, 2
• chopping boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• lidEssentialstep 2
• Spatula (turner)Essentialstep 3
• dry skilletEssentialstep 4
• lidsEssentialstep 5
• microwavestep 4

Method

1. 1

   Prepare the Ranchero Sauce Base

   Heat 5 ml of olive oil in a medium non-stick pan or skillet over medium heat. Add the diced 100 g onion, 75 g bell pepper, and 1 piece minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. Add the minced garlic and cook for another minute until aromatic.

   For a milder sauce, remove the seeds and white membrane from the jalapeño. For more heat, leave some or all of them in.

   Timer: 7 minnon stick panskilletchopping boardknife (if cutting)
2. 2

   Simmer the Ranchero Sauce

   Stir in the 5 g ground cumin and 5 g chili powder, cooking for 30 seconds until fragrant. Pour in the 400 g diced tomatoes (with their juice if canned) and add the 200 g rinsed black beans. Season with 2 g salt and 75 g black pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.

   If using fresh tomatoes, you might need to add a splash of water or vegetable broth to achieve the desired sauce consistency.

   Sauce Simmer: 12 minnon stick panskilletlid
3. 3

   Cook the Eggs

   While the sauce simmers, cook the 4 large eggs. You can fry them in a separate non-stick pan with a tiny bit of oil or cook them sunny-side up directly on top of the simmering sauce (creating wells for each egg). Cook until the whites are set and the yolks are still runny, about 3-5 minutes, depending on your preferred doneness.

   For perfectly runny yolks, cover the pan for the last minute of cooking to steam the tops of the eggs.

   Egg Cooking: 5 minnon stick panSpatula (turner)
4. 4

   Warm the Tortillas

   Lightly warm the 4 small corn tortillas. You can do this by heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 20-30 seconds, or quickly passing them over an open flame until pliable.

   Warming tortillas makes them more flexible and prevents them from breaking when folded.

   Timer: 2 mindry skilletmicrowave
5. 5

   Assemble and Serve

   To serve, place 2 warm corn tortillas on each plate. Spoon a generous amount of the ranchero sauce over the tortillas. Carefully place 2 cooked eggs on top of the sauce. Garnish with fresh chopped 15 g cilantro and a drizzle of fresh 15 ml lime juice. Serve immediately and enjoy your light and flavorful Huevos Rancheros!

   For an extra touch, you can add a dollop of plain Greek yogurt or a sprinkle of crumbled low-fat feta cheese.

   Timer: 3 minlids