Mexican breakfast
Description
The dish is prepared without unnecessary complications. Today, there are many variations of the Mexican breakfast "Huevos Rancheros," as it has become very popular in certain regions of America. It is often served on a corn tortilla and sprinkled with crumbled local cheese, such as queso fresco. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the vegetables and dry them thoroughly with paper towels.
- 2
Step 2
Heat vegetable oil in a frying pan, add finely chopped onion, and fry for a few minutes until slightly golden.
- 3
Step 3
Add the chopped celery and bell pepper to the pan and cook for another minute.
- 4
Step 4
Chop the tomatoes and garlic, add to the pan, and simmer over medium heat, covered, for 5 minutes.
- 5
Step 5
Next comes the canned beans. If necessary, add a little water or broth while stewing the vegetables.
- 6
Step 6
Peel the "Chorizo" sausages, slice them into thin rounds, add to the pan, and simmer for another 5 minutes.
- 7
Step 7
Now pour the Chipotle sauce into the pan, but don't overdo it, as both the sauce and sausages are very spicy. Add salt and pepper to taste, sprinkle in the chopped cilantro, and mix well.
- 8
Step 8
Use a spoon to make small indentations, then crack the eggs into them. It is advisable to cover the pan with a lid so the eggs cook completely.
- 9
Step 9
Serve the Mexican breakfast "Huevos Rancheros" hot, straight from the skillet in which it was cooked.