Scrambled rancheros' eggs over rice
I learned this recipe from my mom. It's good for a tasty breakfast if you have Mexican leftovers, lice rice and salsa.
You will need mexican rice; recipe here: https://cookpad.wasmer.app/en/recipes/57481-mexican-red-rice and spicy salsa; recipe here: https://cookpad.wasmer.app/en/recipes/92865-spicy-salsa?ref=search
Scrambled rancheros' eggs over rice
I learned this recipe from my mom. It's good for a tasty breakfast if you have Mexican leftovers, lice rice and salsa.
You will need mexican rice; recipe here: https://cookpad.wasmer.app/en/recipes/57481-mexican-red-rice and spicy salsa; recipe here: https://cookpad.wasmer.app/en/recipes/92865-spicy-salsa?ref=search
Cooking Instructions
- 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.
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