Thai-Style Huevos Rancheros

Ingredients

While the original Mexican Huevos Rancheros typically features a tomato-based sauce and tortillas, this Thai adaptation incorporates Thai flavors such as lemongrass, galangal, and coconut milk. The spiciness is amped up with Thai chilies, and the dish is served with jasmine rice instead of tortillas. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 large eggs 4 large eggs
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, red bell pepper, Thai chilies, lemongrass, and galangal. Sauté until the vegetables are softened and fragrant.
2. 2.
   Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes to infuse the flavors.
3. 3.
   Remove the lemongrass and galangal from the skillet. Stir in the fish sauce, soy sauce, and lime juice. Season with salt and pepper to taste.
4. 4.
   Create four wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking, about 5-7 minutes.
5. 5.
   Serve the Thai-style Huevos Rancheros over a bed of jasmine rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Thai chilies — Adjust the amount of chilies according to your spice preference. For milder heat, remove the seeds before chopping.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Jasmine rice — Cook the jasmine rice according to the package instructions for fluffy and fragrant results.
• Fresh cilantro — Use the cilantro leaves and stems for garnish, as they add a fresh and aromatic touch to the dish.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice over the dish before serving.
• If you prefer a thicker sauce, let it simmer for a few more minutes to reduce and thicken.
• Customize the dish by adding your favorite vegetables such as mushrooms, spinach, or cherry tomatoes.
• If you enjoy a runny yolk, cook the eggs for a shorter time. For a firmer yolk, cook them a bit longer.
• Serve with a side of Thai sweet chili sauce for an additional touch of sweetness and heat.

Serving advice

Serve the Thai-style Huevos Rancheros hot, straight from the skillet, over a bed of fluffy jasmine rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the eggs in the center of the skillet with the vibrant red bell peppers and Thai chilies scattered around. Sprinkle the fresh cilantro over the top for an added touch of green.