[{"data":1,"prerenderedAt":196},["ShallowReactive",2],{"guide-en-huevos-rancheros":3},{"id":4,"title":5,"body":6,"description":141,"extension":142,"meta":143,"navigation":191,"path":192,"seo":193,"stem":194,"__hash__":195},"guides\u002Fen\u002Fguides\u002Fhuevos-rancheros.md","Huevos rancheros",{"type":7,"value":8,"toc":132},"minimark",[9,14,45,49,60,70,79,95,111,120],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"2 corn tortillas",[18,25,26],{},"300 g ripe tomatoes, diced",[18,28,29],{},"¼ onion, finely chopped",[18,31,32],{},"1 garlic clove, minced",[18,34,35],{},"½ fresh jalapeño, finely chopped",[18,37,38],{},"2 tbsp neutral oil",[18,40,41],{},"¼ tsp salt",[18,43,44],{},"1 tbsp chopped coriander",[10,46,48],{"id":47},"method","Method",[50,51,56],"cook-step",{"cue":52,"diagram":53,"number":54,"title":55},"The tomato becomes a thick, spoonable salsa.","sauce","1","Cook the salsa",[57,58,59],"p",{},"Warm 1 tbsp oil in a pan. Soften onion for 3 minutes, add garlic and chilli for 30 seconds, then tomatoes and salt. Simmer for 8–10 minutes, crushing with a spoon.",[50,61,67],{"cue":62,"diagram":63,"number":64,"title":65,"scene":66},"The tortillas are warm and flexible with lightly toasted edges.","flip","2","Warm the tortillas","plated\u002Ftortilla-warm",[57,68,69],{},"Transfer the salsa to a bowl and wipe the pan. Warm the tortillas in 1 tsp oil for about 30 seconds per side, turning them with tongs, until soft and lightly spotted. Put them on plates.",[50,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"Whites are opaque and yolks remain whole.","fry","3","Fry the eggs",[57,77,78],{},"Add the remaining oil and slide in eggs. Cook over moderate-to-low heat for 3–4 minutes; cover briefly if needed to set the thick white.",[50,80,85,88],{"cue":81,"diagram":82,"number":83,"title":84},"The egg and tortilla remain visible under the salsa.","assemble","4","Assemble",[57,86,87],{},"Place one egg on each tortilla and spoon hot salsa around it. Add coriander and serve immediately.",[57,89,90,94],{},[91,92,93],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[96,97,99,102,105],"guide-notes",{"title":98},"Equipment & heat",[10,100,98],{"id":101},"equipment-heat",[57,103,104],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[57,106,107,110],{},[91,108,109],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[96,112,114,117],{"title":113},"Troubleshooting",[10,115,113],{"id":116},"troubleshooting",[57,118,119],{},"A tortilla left under wet salsa becomes soggy. Plate and serve promptly. Cook chilli to your preferred heat, adding less at first.",[96,121,123,126,129],{"title":122},"About this version",[10,124,122],{"id":125},"about-this-version",[57,127,128],{},"A basic red-salsa version. Beans, avocado and cheese are optional accompaniments, rather than necessary parts of the cooking method.",[57,130,131],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":12,"depth":134,"text":13},{"id":47,"depth":134,"text":48},{"id":101,"depth":134,"text":98},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},"Fried eggs on warm tortillas with a cooked tomato-chilli salsa.","md",{"slug":144,"family":145,"region":146,"aliases":147,"texture":148,"difficulty":151,"prep":152,"cook":153,"wait":133,"servings":64,"tools":154,"equipment":159,"nonstick":171,"related":172,"art":176,"photo":133,"status":177,"sources":178},"huevos-rancheros","On a plate","Mexico",[],[149,150],"Runny","Crispy","Easy",10,15,[155,156,157,158],"20–24 cm frying pan","Silicone spatula","Small bowl","Tongs",[160,163,165,167,168,170],[161,162],"induction","nonstick",[161,164],"steel",[166,162],"gas",[166,164],[169,162],"electric",[169,164],"A good fit. Use a silicone or wooden utensil.",[173,174,175],"egg-in-a-hole","migas","huevos-ahogados","toast","Researched",[179,182,185,188],{"title":180,"url":181},"Larousse Cocina — huevos rancheros","https:\u002F\u002Flaroussecocina.mx\u002Fpalabra\u002Fhuevos-rancheros\u002F",{"title":183,"url":184},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":186,"url":187},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":189,"url":190},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fhuevos-rancheros",{"title":5,"description":141},"en\u002Fguides\u002Fhuevos-rancheros","EfgiiiNclrXk5zVAQvW45ZuatP5v6Xd_7PuEiVi5YK4",1791403723164]