Scrambled Huevos Rancheros With Salsa Verde
This simple to put together dish is a tried-and-true favorite and benefits greatly from a freshly made salsa verde.
·Dec 22, 2021
“I just think Huevos Rancheros is such an easy dish to make, and such an easy dish to elevate,” Chef Yara Herrera of Xilonen in Brooklyn says.
Using a Non Stick Frying Pan, Chef Yara is able to perfectly cook her eggs, and with the addition of a salsa verde, add a little spice to a dish that is already stacked to perfection.
Scrambled Huevos Rancheros With Salsa Verde
This simple to put together dish is a tried-and-true favorite and benefits greatly from a freshly made salsa verde.
Yara Herrera
- For the Salsa
- 5 tomatillos, husks removed
- 1 white onion
- 1 Serrano pepper, destemmed
- 2 cloves of garlic
- Salt, to taste
- For the Huevos Rancheros
- 2 tostadas (or tortillas)
- 1/2 cup guacamole
- 1/2 cup black beans, drained, rinsed
- 3 eggs, scrambled
- Salt, to taste
- 2 ounces salsa verde
- Cilantro, for garnishing
- 1 lime, halved
Heat a Carbon Steel Skillet over medium high heat. Add all of the vegetables, and char, until black in spots and softened. Add to a blender, and blend until it creates a smooth paste. Season with salt, to taste. Set aside.
Place your tostadas in a Non Stick Frying Pan over medium heat, and heat until and warm. Remove, smear guacamole on top of just one, and set aside.
In the same Non Stick Frying Pan, add the black beans and heat until warm throughout. Add the black beans to the tostada without guacamole.
In the same Non Stick Frying Pan, over medium-low heat, add your eggs, and cook them low and slow. Season with salt. Once it all comes together like an omelet, plate it spread out over both tostadas.
On top of the eggs, add your salsa verde, cilantro, and a squeeze of your lime.
