Caribbean-Style Huevos Rancheros

Ingredients

While the original Mexican Huevos Rancheros typically features spicy salsa and beans, the Caribbean adaptation incorporates a variety of tropical ingredients to add a burst of flavor. We replace the traditional salsa with a fruity and tangy mango salsa, and swap the beans for a creamy coconut rice. These changes give the dish a refreshing and tropical twist, perfect for a Caribbean-inspired breakfast. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 large eggs 4 large eggs
• 4 corn tortillas 4 corn tortillas
• 1 ripe mango, diced 1 ripe mango, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 lime, juiced 1 lime, juiced
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1 cup (180 g) long-grain rice 1 cup (180 g) long-grain rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 57g, 12g
• Protein: 10g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a medium bowl, combine the diced mango, red onion, jalapeno pepper, and lime juice to make the mango salsa. Season with salt and pepper to taste. Set aside.
2. 2.
   In a saucepan, bring the coconut milk to a boil. Add the rice and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Fry the corn tortillas for about 1 minute on each side until they are slightly crispy. Remove from the skillet and set aside.
4. 4.
   In the same skillet, fry the eggs to your desired doneness. Season with salt and pepper.
5. 5.
   To assemble, place a fried tortilla on a plate. Spoon a generous amount of coconut rice onto the tortilla. Top with a fried egg and a spoonful of mango salsa. Garnish with fresh cilantro.
6. 6.
   Repeat the process for the remaining tortillas and eggs.
7. 7.
   Serve the Caribbean-style Huevos Rancheros immediately and enjoy!

Treat your ingredients with care...

• Mango — Choose a ripe mango for the salsa to ensure a sweet and juicy flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Corn tortillas — If you prefer a softer texture, you can warm the tortillas in the microwave or steam them before frying.

Tips & Tricks

• For an extra kick of heat, you can add a dash of hot sauce or sprinkle some crushed red pepper flakes on top of the eggs.
• Customize your mango salsa by adding diced avocado, chopped bell peppers, or a hint of fresh cilantro.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeno pepper before mincing.
• Serve with a side of fresh tropical fruit, such as sliced pineapple or papaya, to enhance the Caribbean experience.
• If you're feeling adventurous, try adding a dollop of Caribbean hot sauce or jerk seasoning to the coconut rice for an extra burst of flavor.

Serving advice

Serve the Caribbean-style Huevos Rancheros with a side of fresh fruit and a sprinkle of chopped cilantro on top. This vibrant and flavorful breakfast dish is best enjoyed with a cup of freshly brewed Caribbean coffee or a refreshing tropical fruit juice.

Presentation advice

Arrange the fried tortillas on a platter and top each one with a fried egg. Spoon the coconut rice alongside the tortillas and garnish with a generous amount of mango salsa. Sprinkle fresh cilantro over the dish for a pop of color. Serve immediately to showcase the vibrant and enticing Caribbean flavors.