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emeril lagasse huevos rancheros hdr

Emeril Lagasse Huevos Rancheros Recipe

To make the Ranchero Sauce with your eggs, sauté onions and bell peppers in a pot, then add cumin, salt, cayenne, jalapeno, and garlic for a burst of flavor.
Simmer the tomatoes and their juices until the sauce thickens.
It's essential to cook the eggs just until the whites are set; this way, you'll have a delightful contrast of textures with crispy cheese edges.
Finally, assemble everything on tostadas with some warm refried beans, and you're in for a treat!
Emeril's recipe is not just delicious but also incredibly satisfying.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 2 tbsp Oil
  • 1/2 cup Onions chopped
  • 1/2 cup Bell Peppers chopped
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne Pepper
  • 1 Jalapeno minced
  • 2 cloves Garlic minced
  • 1 can Tomatoes 32 oz.
  • 4 Corn Tortillas
  • 4 Eggs
  • 1/2 cup Refried Beans
  • 1/4 cup Fresh Cilantro chopped
  • 1/4 cup Queso Fresco crumbled

Instructions

  • Heat oil in a medium pot over medium-high heat.
  • Add chopped onions and bell peppers, cooking and stirring for 3 to 5 minutes until they start to soften.
  • Add cumin, salt, cayenne pepper, minced jalapeno, and minced garlic.
  • Cook for 30 seconds while stirring continuously to ensure even cooking.
  • Add the tomatoes and their juices and stir well.
  • Reduce heat and let the mixture simmer for about 10 minutes until slightly thickened.
  • While the sauce is simmering, lightly fry the corn tortillas in a small amount of oil until crispy.
  • Set them aside on a paper towel to drain excess oil.
  • In the same skillet, fry the eggs sunny side up until the whites are set but the yolks remain runny.
  • Spread a thin layer of refried beans on each tortilla.
  • Top each with a fried egg.
  • Spoon the tomato sauce over the eggs and garnish with fresh cilantro and crumbled queso fresco.