Huevos Rancheros

Ingredients

While the original Huevos Rancheros is traditionally made with Mexican ingredients such as corn tortillas, black beans, and salsa, this Dutch adaptation incorporates elements of Dutch cuisine. The dish is served on slices of hearty Dutch bread instead of tortillas, and the salsa is replaced with a tangy tomato and onion relish. Additionally, Dutch cheese is added for a rich and creamy touch. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 slices of Dutch bread 4 slices of Dutch bread
• 4 large eggs 4 large eggs
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5ml) white vinegar 1 teaspoon (5ml) white vinegar
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cumin 1/2 teaspoon (2.5g) cumin
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (50g) grated Dutch cheese 1/2 cup (50g) grated Dutch cheese
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 16g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the tomato sauce, paprika, cumin, salt, and pepper to the saucepan. Stir well to combine and let it simmer for 10 minutes.
3. 3.
   In a separate large skillet, heat a little oil over medium heat. Toast the slices of Dutch bread on both sides until golden brown.
4. 4.
   While the bread is toasting, fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the simmering water.
5. 5.
   Carefully crack the eggs, one at a time, into a small bowl. Create a gentle whirlpool in the simmering water and slide the eggs into the center of the whirlpool. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
6. 6.
   Remove the poached eggs from the water using a slotted spoon and place them on a plate lined with paper towels to drain any excess water.
7. 7.
   To assemble, place a slice of toasted Dutch bread on each plate. Spoon a generous amount of the tomato and onion relish over the bread. Top with a poached egg and sprinkle grated Dutch cheese on top.
8. 8.
   Garnish with fresh cilantro and serve immediately.

Treat your ingredients with care...

• Dutch bread — Choose a hearty and crusty bread, such as a whole wheat or multigrain loaf, for the best texture and flavor.
• Tomato sauce — Opt for a high-quality tomato sauce or passata to ensure a rich and flavorful relish.
• Dutch cheese — Gouda or Edam cheese work well in this recipe, providing a creamy and slightly nutty flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the tomato and onion relish.
• Customize the dish by adding sliced avocado, chopped bell peppers, or a dollop of sour cream as additional toppings.
• If you prefer your eggs fully cooked, poach them for an extra minute or two.
• Serve with a side of fresh salad or sautéed vegetables for a complete meal.
• This dish is best enjoyed immediately after assembly to ensure the bread stays crispy and the eggs remain runny.

Serving advice

Serve the Dutch-Style Huevos Rancheros hot, straight from the skillet. Accompany it with a side of fresh salad or sautéed vegetables for a balanced meal.

Presentation advice

Arrange the slices of Dutch bread on individual plates and spoon the tomato and onion relish over them. Place a perfectly poached egg on top of each slice and sprinkle grated Dutch cheese over the dish. Garnish with fresh cilantro for a pop of color.