If you already have the red chile and beans made, the prep time for this brunch is about 20, the time it takes to warm everything up and cook the eggs.
"*" See Kitchen Notes for more information or links to special ingredients.
Once everything is warm and ready to serve, fry the eggs sunny-side up* or over easy (or to your liking).
Tortillas – We prefer corn tortillas; however, if I don’t have corn tortilla, don't hesitate to use flour tortillas. They both are good!
Sides – Beans or potatoes or both. If we have black beans or pintos, we’ll use them. However, country fries or hashbrowns are also good. Many restaurants in New Mexico serve Huevos Rancheros with both beans and potatoes.
Overeasy Eggs – I do know a couple of people who just do not like runny eggs. So if you are one of those people, then I would suggest using scrambled eggs rather than hard-cooked fried eggs. I’ve had huevos rancheros with scrambled eggs and it's pretty good.
Red chile – Of course we use New Mexico Red Chile Sauce. I usually make it with chile pods; however, when I don’t have any, I throw one together using red chile powder. If you don’t have chile sauce, then your favorite enchilada sauce or salsa works just fine. You might have to experiment to find which you prefer with the eggs, but that would be a tasty experiment now wouldn’t it?
Instead of red chile, you could also use green chile - sauce or just chopped roasted green chile.
The toppings – We always use fresh chopped sweet onion, black olives, and cheese. Other topping suggestions include fresh chopped tomatoes, shredded lettuce, slice or chopped avocado, or guacamole.
Recipe author: MJ of MJ's Kitchen