Huevos Rancheros with an Indo Twist

Ingredients

While the original Huevos Rancheros is traditionally made with Mexican ingredients like salsa, tortillas, and refried beans, our Indo-style version incorporates spices like cumin, turmeric, and coriander to infuse the dish with a unique flavor profile. We also substitute the tortillas with crispy papadums, and the refried beans with spiced chickpeas, adding an Indo touch to this beloved Mexican dish. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 large eggs 4 large eggs
• 4 papadums 4 papadums
• 1 cup (200g) canned chickpeas, rinsed and drained 1 cup (200g) canned chickpeas, rinsed and drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 14g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a frying pan over medium heat. Fry the papadums one at a time until they puff up and turn crispy. Set aside.
2. 2.
   In the same pan, add a little more oil if needed and sauté the chopped onion and minced garlic until golden brown.
3. 3.
   Add the cumin powder, turmeric powder, coriander powder, and red chili powder to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the rinsed and drained chickpeas to the pan. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and coated with the spices. Season with salt to taste.
5. 5.
   In a separate non-stick pan, fry the eggs sunny-side up or to your desired doneness.
6. 6.
   To assemble, place a papadum on a plate and spoon a generous amount of the spiced chickpeas on top. Place a fried egg on top of the chickpeas. Garnish with fresh cilantro.
7. 7.
   Repeat the process for the remaining servings.
8. 8.
   Serve the Indo-style Huevos Rancheros immediately and enjoy!

Treat your ingredients with care...

• Papadums — Make sure to fry the papadums one at a time to ensure they puff up evenly and become crispy.
• Chickpeas — If using canned chickpeas, rinse and drain them well before cooking to remove any excess salt or brine.

Tips & Tricks

• For an extra kick of heat, sprinkle some finely chopped green chilies on top of the dish.
• If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether.
• Serve with a side of tangy tamarind chutney or mint yogurt sauce for added flavor.
• Feel free to add diced tomatoes or bell peppers to the spiced chickpeas for added freshness and texture.
• If you can't find papadums, you can substitute them with crispy tortilla chips.

Serving advice

Serve the Spicy Indo-Style Huevos Rancheros hot and fresh. Accompany it with a side of naan bread or steamed rice for a complete meal.

Presentation advice

Arrange the papadums, spiced chickpeas, and fried eggs neatly on the plate. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve with a side of chutney or sauce in a small bowl for dipping.