Mexican Style Eggs (Huevos Rancheros)

Total time: 40m
Preparation Time: 40m

For 4 Personen

Nutritional Information

Contains 491 Kcal, 20g Protein, 48g Carbohydrates, 22g Fat


  • Tomato sauce
  • 1 EL olive oil
  • 1 onion, fein gehackt
  • 1 garlic cloves, gepresst
  • 1 horn pepper, in Streifen
  • 1 red chili pepper, entkernt, fein gehackt
  • 50 g yellow lentils
  • 1 Dose corn kernels (ca. 160 g), abgespült, abgetropft
  • 1 Dose schwarze Bohnen (ca. 210 g), abgespült, abgetropft
  • 1 Dose chopped tomatoes (ca. 400 g)
  • 1.5 dl Water
  • 0.5 TL salt
  • 0.25 TL smoked paprika
  • 4 eggs
  • Assembly
  • 4 wheat tortillas
  • 1 avocado, in Streifen
  • 1 lime, heiss abgespült, trocken getupft, in Schnitzen
  • 4 EL crème fraîche
  • 0.5 Bund coriander, zerzupft

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  • Tomato sauce

    Heat the oil in a large skillet. Brown the garlic and onion for approximately 3 minutes. Add the pepper and all the ingredients, up to and including the water, season and simmer for approximately 20 minutes. Form 4 holes in the sauce, break the eggs one by one in a cup and gently slide them into the holes. Cover and let cook for approximately 10 minutes on medium heat.
  • Assembly

    Arrange the eggs and tomato sauce on the tortillas, garnish with avocado strips, cream, lime wedges and cilantro, serve.

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Products used in this recipe

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