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/ Pinto Huevo Ranchero

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Pinto Huevo Ranchero

recipe rating: 
4
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SERVING SIZE: 4


Ingredients
  • 2 cups Furmano's Diced Tomatoes with Juice
  • 1/4 cup Cilantro, Chopped
  • 1/4 cup Onion, Diced
  • 1/2 teaspoon Garlic
  • 1 teaspoon Jalepeno
  • As Needed Salt
  • 2 teaspoons Olive Oil
  • 2 cups Furmano's Pinto Beans, drained
  • 1/2 teaspoon Garlic, minced
  • 2 tablespoons Jalepeno
  • 1 teaspoon Dried Oregeno
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Dried Thyme
  • 1/8 teaspoon Allspice
  • 1/8 teaspoon Cloves
  • 1 cup Furmano's Diced Tomatoes, drained
  • 4 Eggs
  • 1 tablespoon Cilantro, Chopped
  • 1 teaspoon Salt
Preparation
  1. In a food processor, combine 2 cups of Furmano's Diced Tomatoes with juice, cilantro, onion, 1/2 tsp. garlic, and jalapeno. Puree for 1 minute.
  2. In a large saute pan over medium heat, add olive oil.
  3. Add Furmano's Pinto Beans, minced garlic, diced jalpeno, oregeno, black pepper, thyme, allspice, and cloves. Saute for 2 minutes.
  4. Next, add tomato mixture (salsa ranchero). Bring to a simmer.
  5. Add drained Fumano's Diced Tomatoes and stir to combine.
  6. Crack eggs into pan, spaced apart evenly. Place pan under broiler, on high, for 8 minutes or until egg whites are just cooked but yolks are still runny.
  7. Top with chopped cilantro and salt before serving.

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