Scrambled rancheros' eggs over rice
Scrambled rancheros' eggs over rice

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, scrambled rancheros' eggs over rice. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Scrambled rancheros' eggs over rice is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Scrambled rancheros' eggs over rice is something that I’ve loved my entire life. They are nice and they look wonderful.

In another pan heat oil and cook the chopped onion. Then add the eggs and cook them. To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas. Spoon in the scrambled eggs, then scatter the tomato salsa on top.

To begin with this particular recipe, we must prepare a few ingredients. You can have scrambled rancheros' eggs over rice using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Scrambled rancheros' eggs over rice:
  1. Make ready 2 eggs
  2. Make ready 1 salt
  3. Take 2 tortillas (corn)
  4. Make ready 1 tbsp vegetable oil
  5. Make ready 150 grams mexican rice (recipe above)
  6. Make ready 150 ml spicy salsa (recipe above)
  7. Make ready 50 ml water
  8. Get 1/4 onion, chopped

Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Add olive oil to a skillet over medium heat.

Instructions to make Scrambled rancheros' eggs over rice:
  1. In a pan cook or reheat the mexican rice.
  2. After heating the rice, you can use the same (empty) pan to fry the tortillas. So add a bit of oil, wait until hot and put the two tortillas in there. Fry them for 2 minutes and turn them over to fry the other side for 2 more minutes. The idea is to have them crunchier than normal but still a bit soft (not hard like a taco shell)
  3. In a container add the 2 eggs and a bit of salt. Scramble them.
  4. In a container, add a bit of water to the salsa and stir. The water will dilute the salsa a little bit, so it's not so dense or so spicy.
  5. In another pan heat oil and cook the chopped onion.
  6. Then add the eggs and cook them. When these are completely cooked add the salsa and keep cooking for 1.5 minutes to heat the salsa.
  7. To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas. You can add more salsa if you want. Eat with fork and knife. Enjoy.

To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Add olive oil to a skillet over medium heat. Add onion and garlic and sauté for a few minutes. Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

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