Southern Huevos Rancheros

A classic Southern take on the beloved Huevos Rancheros.

Southern Huevos Rancheros
Yield: 4 servings
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  1. 2 teaspoons canola oil
  2. 1⁄3 cup finely chopped onion
  3. 1 clove garlic, minced
  4. 1 (14.5-ounce) can petite diced tomatoes, undrained
  5. 1⁄4 teaspoon chipotle chile powder
  6. 1⁄8 teaspoon ground cumin
  7. 1⁄8 teaspoon salt
  8. 1 tablespoon fresh lime juice
  9. Black-Eyed Pea Salsa (recipe follows)
  10. 8 (6-inch) corn tortillas, heated according to package directions
  11. 4 large eggs, fried (see Eggs 101 on page 37)
  12. 3⁄4 cup crumbled queso blanco or feta cheese
  13. Fresh lime wedges (optional)
  1. In a medium skillet, heat oil over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add garlic; cook for 1 minute. Add tomatoes, chile powder, cumin, and salt. Reduce heat to medium-low; simmer until most of liquid has evaporated, 3 to 5 minutes. Remove from heat; stir in lime juice.
  2. Place 2 tortillas on each of 4 serving plates. Divide tomato mixture, eggs, Black-Eyed Pea Salsa, and cheese among each serving. Serve with lime wedges, if desired.
Taste of the South
Black-Eyed Pea Salsa
Yield: Approximately 1 1⁄2 cups
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  1. 1 (15-ounce) can black-eyed peas, drained and rinsed
  2. 1⁄4 cup chopped onion
  3. 1⁄4 cup chopped fresh cilantro
  4. 1 tablespoon canola oil
  5. 1 tablespoon fresh lime juice
  6. 1⁄8 teaspoon salt
  1. In a medium bowl, combine peas, onion, cilantro, oil, lime juice, and salt. Cover and let stand for 30 minutes or refrigerate for up to 3 days.
Taste of the South


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