Huevos rancheros with Mango Salsa

Huevous Rancheros 3


There’s something about a Sunday brunch, it’s comforting and soothing, just like being in your grandma’s cozy kitchen! So this past Sunday when the weather spiked up to 28 C, I felt like making Huevos Rancheros complete with mango salsa and a side of breakfast potatoes. This dish is packed with flavor in each bite and it’s so good that you will finish it up in minutes! My husband did, and he couldn’t be a happier man, I just love the look on his face when he really enjoys my food. Try it this coming Sunday in your kitchen and skip going out and waiting in lines!

Serves: 2 Adults


4 Corn Tortillas

For the Breakfast Potatoes

1 T Coconut Oil
1 small Onion, sliced
Pinch of Salt & White Sugar
2 Medium Red or Yellow Potatoes, cut in 1-inch cubes
1 T of preferred seasoning mix, I used Cajun but simple salt & fresh ground pepper will do just fine
Fresh herbs for garnish (optional)

For the Mango Salsa

1 medium Tomato
1 medium Red Onion
½ Jalapeno
1 medium Mango (should not be too soft)
½ bunch Cilantro
Note: Finely dice everything in the above list
1 T Lime juice and more as needed
1 t Salt & White Sugar and more as needed

For the Fried Egg

Coconut Oil
4 Eggs, take them out to bring them to slight room temperature
Salt & Fresh ground pepper

For the Black Beans

Small can of Mexican Black Beans
½ Jalapeno


For the Black Beans

1. In a small pot heat the beans on low heat along with jalapenos. Cover with a lid.

For the Breakfast Potatoes

1. Boil the cubed potatoes in cold water (for even cooking) and cook until they are just about done. Strain and set aside. Insert a knife and the potatoes should slide off with a little bit of resistance. If we were making mashed potatoes then they should slide off easily without any resistance. We want the potatoes to be slightly undercooked because they are cooked later in seasonings. If by any chance you over cooked them, strain and put them in ice-cold water to halt the cooking.

2. Heat a medium non-stick pan on high heat, add oil and heat for a minute or until the oil is fairly hot. Add onions, you should hear a sizzling sound, add salt and a pinch of sugar, and stir to combine. Cook until onions are translucent should take few minutes.

3. Next, add potatoes, seasonings and stir to combine. Add few drops of water and cover with a well-fitted lid so no steam escapes. Cook for about 15-20 minutes on low heat. Next, make mango salsa.

For the Mango Salsa

1. Soak finely diced onions in cold water, this step will help get rid of the harsh taste. Soak for at least 10 minutes then drain.

2. Dice the rest. Then combine the onions with everything except salt, white sugar and lime juice. Add this when you are ready to serve the eggs because salsa becomes liquidy (is that even a word?) very quickly due to the tomatoes in it. Taste and adjust seasonings as per taste. Next, make fried eggs but first check the potatoes! They should be done by now, taste and cook longer as needed.

For the Fried Eggs

1. Heat a small non-stick pan on medium to high heat. Add about a ½ teaspoon of coconut oil.

2. When the oil is hot slowly crack an egg into the pan so the yolk doesn’t break. You should hear a sizzling sound or the oil wasn’t hot enough. You can also crack the egg into a ramekin first if that’s easier.

3. The eggs are done when the white part is cooked through, cook on low heat and don’t move it around, just let it sit there until done.

4. Cook the rest of the eggs, you can cook two eggs at a time too, just make sure to fry both eggs at more or less the same time for even cooking. Season with salt and fresh ground pepper.

Heat up the corn tortillas in a pan and assemble with beans on top of the tortillas, followed by mango salsa and side of breakfast potatoes.


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