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Quirky Cooking

Huevos Rancheros and Vegetarian Nacho Sauce with Kidney Beans

QuirkyJo by QuirkyJo
September 26, 2012
in All in one Meals, Breakfasts, Dairy Free, Dinners, Eggs, Gluten Free, Lunches, Sauces, Thermomix, Vegetarian, Wholefood
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Huevos Rancheros -  Quirky Cooking
 
Huevos Rancheros
{Dairy-Free, Gluten-Free}
 
Okay, lots of people are asking for this recipe, so here it is. This is actually two recipes in one, as I use the same sauce for both recipes. Huevos Rancheros (or ‘Ranch Style Eggs’), and Vegetarian Nachos.
 
Huevos Rancheros are great for a hearty, protein-rich breakfast, or for a quick dinner when you really don’t feel like cooking. Or pretty much any time in between. 🙂 Basically, for those of you who are wondering, they are eggs poached in a spicy, Mexican style tomato sauce. Kind of like a salsa, but a little more soupy. I add kidney beans to mine, but you can leave them out if you like. As the eggs poach in the simmering sauce, it will thicken up, so the end result is more like a cooked salsa with poached eggs.
 
You can use the same sauce for nachos, just don’t add water. I make the sauce in my Thermomix, and it’s so easy and quick, but you can make it on the stovetop too, if you don’t have a Thermomix. If you keep a couple of tins of kidney beans in the cupboard, and always have tomatoes and eggs on hand, you’ll never be stuck for a quick meal or two.
 
Here’s both recipes, starting with the nacho topping:
 
Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store here!
 
Huevos Rancheros - Quirky Cooking 
Nachos with Kidney Bean Topping
2014-07-05 00:52:55
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Ingredients
  1. 1 onion, halved
  2. 2-3 cloves garlic
  3. 30g olive oil
  4. 400-450g fresh tomatoes, halved (4-5 tomatoes)
  5. 160g tomato paste
  6. 2 Tblspns Rapadura or 1 Tblspn honey
  7. 1/2 to 1 tsp chilli powder (depending on how spicy you like it)
  8. 1 tsp cumin powder
  9. 1 tsp coriander powder
  10. 1 tsp dried oregano
  11. 1 tsp smoked paprika
  12. 1 tsp balsamic vinegar
  13. 1 tsp vegetable stock paste OR salt to taste
  14. 2 tins of kidney beans, drained & rinsed
Instructions
  1. Place onion and garlic in Thermomix bowl and mix 5 sec/speed 5.
  2. Add oil and saute for 2 mins/100C/speed 1.
  3. Add tomatoes and chop for 5 sec/speed 6.
  4. Add remaining ingredients except for the beans and cook for 5 mins/100C/speed 1.
  5. Add beans and cook for 2 mins/100C/rev/speed 1.
  6. Serve over the top of corn chips or roasted sweet potato slices; top with dairy free sour cream and guacamole if you like OR use the sauce to make Huevos Rancheros!
Quirky Cooking https://www.quirkycooking.com.au/
 Huevos Rancheros - Quirky Cooking
Huevos Rancheros
2014-07-05 01:00:11
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Ingredients
  1. Nacho Topping with Kidney Beans Sauce
  2. 2 eggs
  3. Grated cheese (opt)
Instructions
  1. Pour sauce into a heavy based frying pan.
  2. Add a little water, so the sauce is a bit soupy and will be able to simmer, and won't just bubble and spit and stick to the bottom of the pan.
  3. Turn stove on to medium heat and warm sauce until it's bubbling. Turn heat down and let it simmer for a minute or two. Make indents in the sauce with a large spoon, and crack eggs into the sauce.
  4. Place a lid on the pan and allow the eggs to poach in the sauce for a minute or so, depending on how firm you like your eggs.
  5. Huevos Rancheros are traditionally served on a fried corn tortilla but you can serve them over some plain corn chips, with a green salad on the side, or just on their own.
Quirky Cooking https://www.quirkycooking.com.au/
 
 
 
Tags: all-in-one mealsbeansbreakfastdairy freeDinnerseggsGluten FreeHuevos RancherosKidney beansLunchesnachosThermomixVegetarianwholefood
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Comments 6

  1. Pingback: 50+ easy school night dinner recipes | Planning With Kids
  2. Lainie says:
    7 years ago

    These look delicious I make my own refried beans and will add them into the sauce instead of kidney beans to see how it turns out!

    Reply
  3. Charli says:
    3 years ago

    Can you add minced meat to this recipe? Say 400-500g?
    If so at what point would you add it? I would assume that you would add it to the simmer basket…

    Reply
    • QuirkyJo says:
      3 years ago

      I would add to the sauce, and cook for another 10-15 mins until fine on reverse speed 1.

      Reply
  4. Pingback: Paleo Christmas Fruit Cake & Christmas Recipe Round-Up - Quirky Cooking
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In our frantically busy society, it's easy to get caught up in the "busyness equals success" trap. In this podcast, David shares his insights on how to stop glorifying "busy" and transition to working in a way that aligns with your values, and working smarter rather than harder. He gives plenty of down-to-earth, practical advice that will benefit your daily life, whether you're a farmer, a business person, a busy mum trying to keep up with all the cooking and organising for the family, or a teenager working on keeping up with school assignments!

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Here’s part of the intro of my last podcast, “Creating Healthy Habits” - all about building new habits with tiny steps so they’re sustainable… then nurturing them so they grow and become an everyday part of your life. Tap on the link in my profile then on this video to watch the whole podcast.

You’ll find “Quirky Cooking Chats” on my YouTube channel, and also on Spotify and Apple and Google Podcasts. I’ve moved over to my own channel so this is kind of like “Season 2”! You’ll see 2 episodes so far on the new channel, with another being released tomorrow. Woo!! 🎉🎉🎉

Got some suggestions of topics you’d like to hear about or people I should interview? Pop them in the comments below! ❤️

https://bit.ly/QCchatsyoutube

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I’ve had a few requests for the recipe for this I’ve had a few requests for the recipe for this delicious potato bake I shared in my stories on Monday - another amazing creation by my sister Joye. 😍 The lemon zest is a genius addition! So here it is, in her own words… she took a quick break from her gardening to write this down for us!! 😁🤗

✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
Zest of a lemon
Sprinkling of thyme
Salt and pepper, to taste

Mix together and pour over potatoes. Cover with grated cheese, bake etc

You'd have to adjust liquid amounts, so that it doesn't just coat it. It's got to be sitting in a puddle of it, so to speak.
————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

- If you don’t cope well with lactose, you could swap the cream for 24 hour sour cream and yoghurt*, or make cashew milk and use that without straining out the pulp so it slightly thickens, plus a little coconut yoghurt if you like. 

(*24 hour fermenting results in an almost completely lactose-free yoghurt/sour cream - tap on the link in my profile then on this photo for my 24 hour yoghurt and sour cream recipes and info). 

- Use as much cheese as you like, or leave it out if you’re dairy free. For dairy free, you could add a little non-fortified savoury yeast flakes to the sauce for a cheesy flavour - about two teaspoons.

- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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Let me know if you want a video how-to! 

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