Huevos Rancheros

Ingredients

This recipe for Huevos Rancheros has been adapted to soul food cuisine by incorporating ingredients commonly found in Southern cooking, such as black-eyed peas and collard greens. The spicy tomato sauce has also been infused with smoky flavors to give it a unique soulful twist. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1/2 onion, chopped 1/2 onion, chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1 can (14.5oz/411g) diced tomatoes 1 can (14.5oz/411g) diced tomatoes
• 1 tablespoon (15ml) smoked paprika 1 tablespoon (15ml) smoked paprika
• 1/2 teaspoon (2.5ml) cumin 1/2 teaspoon (2.5ml) cumin
• 1/2 teaspoon (2.5ml) chili powder 1/2 teaspoon (2.5ml) chili powder
• 1 can (15oz/425g) black-eyed peas, drained and rinsed 1 can (15oz/425g) black-eyed peas, drained and rinsed
• 4 large eggs 4 large eggs
• 4 corn tortillas 4 corn tortillas
• 1/2 cup (120ml) shredded cheddar cheese 1/2 cup (120ml) shredded cheddar cheese
• 1/2 cup (120ml) chopped collard greens 1/2 cup (120ml) chopped collard greens
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 365 kcal / 1528 KJ
• Fat: 19g (8g saturated)
• Carbohydrates: 28g (6g sugars)
• Protein: 21g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the onion and garlic and sauté until softened, about 5 minutes.
3. 3.
   Add the diced tomatoes, smoked paprika, cumin, and chili powder and stir to combine.
4. 4.
   Add the black-eyed peas and stir to combine.
5. 5.
   Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 5 minutes.
6. 6.
   While the eggs are cooking, heat the tortillas in a separate skillet until warm and slightly crispy.
7. 7.
   To assemble, place a tortilla on each plate and top with the black-eyed pea mixture.
8. 8.
   Place a cooked egg on top of each tortilla and sprinkle with shredded cheddar cheese.
9. 9.
   Garnish with chopped collard greens and season with salt and pepper to taste.

Treat your ingredients with care...

• Black-eyed peas — If using canned black-eyed peas, be sure to drain and rinse them thoroughly before adding them to the skillet.

Tips & Tricks

• For a spicier sauce, add more chili powder or a diced jalapeño pepper.
• If you don't have collard greens, you can substitute with kale or spinach.
• To make this dish even heartier, serve with a side of grits or hash browns.
• If you prefer your eggs cooked differently, feel free to scramble or poach them instead of frying.
• This dish is also delicious with a dollop of sour cream or a sprinkle of fresh cilantro on top.

Serving advice

Serve hot and enjoy with your favorite hot sauce or salsa.

Presentation advice

Arrange the tortillas and eggs on a plate and spoon the black-eyed pea mixture over the top. Sprinkle with cheese and collard greens for a colorful and flavorful presentation.