[{"data":1,"prerenderedAt":191},["ShallowReactive",2],{"guide-huevos-rancheros":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":142,"description":143,"difficulty":144,"equipment":145,"extension":157,"family":158,"meta":159,"navigation":160,"nonstick":161,"path":162,"photo":134,"prep":163,"region":164,"related":165,"seo":169,"servings":66,"slug":170,"sources":171,"status":181,"stem":182,"texture":183,"tools":186,"wait":134,"__hash__":190},"guides\u002Fguides\u002Fhuevos-rancheros.md","Huevos rancheros",[],"toast",{"type":9,"value":10,"toc":133},"minimark",[11,16,47,51,62,71,80,96,112,121],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38,41,44],"ul",{},[20,21,22],"li",{},"2 large eggs",[20,24,25],{},"2 corn tortillas",[20,27,28],{},"300 g ripe tomatoes, diced",[20,30,31],{},"¼ onion, finely chopped",[20,33,34],{},"1 garlic clove, minced",[20,36,37],{},"½ fresh jalapeño, finely chopped",[20,39,40],{},"2 tbsp neutral oil",[20,42,43],{},"¼ tsp salt",[20,45,46],{},"1 tbsp chopped coriander",[12,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"The tomato becomes a thick, spoonable salsa.","sauce","1","Cook the salsa",[59,60,61],"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.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"The tortillas are warm and flexible with lightly toasted edges.","flip","2","Warm the tortillas",[59,69,70],{},"Transfer salsa to a bowl. Wipe the pan and lightly fry tortillas in 1 tsp oil, about 30 seconds per side. Put on plates.",[52,72,77],{"cue":73,"diagram":74,"number":75,"title":76},"Whites are opaque and yolks remain whole.","fry","3","Fry the eggs",[59,78,79],{},"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.",[52,81,86,89],{"cue":82,"diagram":83,"number":84,"title":85},"The egg and tortilla remain visible under the salsa.","assemble","4","Assemble",[59,87,88],{},"Place one egg on each tortilla and spoon hot salsa around it. Add coriander and serve immediately.",[59,90,91,95],{},[92,93,94],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[97,98,100,103,106],"guide-notes",{"title":99},"Equipment & heat",[12,101,99],{"id":102},"equipment-heat",[59,104,105],{},"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.",[59,107,108,111],{},[92,109,110],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[97,113,115,118],{"title":114},"Troubleshooting",[12,116,114],{"id":117},"troubleshooting",[59,119,120],{},"A tortilla left under wet salsa becomes soggy. Plate and serve promptly. Cook chilli to your preferred heat, adding less at first.",[97,122,124,127,130],{"title":123},"About this version",[12,125,123],{"id":126},"about-this-version",[59,128,129],{},"A basic red-salsa version. Beans, avocado and cheese are optional accompaniments, rather than necessary parts of the cooking method.",[59,131,132],{},"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":134,"searchDepth":135,"depth":135,"links":136},"",2,[137,138,139,140,141],{"id":14,"depth":135,"text":15},{"id":49,"depth":135,"text":50},{"id":102,"depth":135,"text":99},{"id":117,"depth":135,"text":114},{"id":126,"depth":135,"text":123},15,"Fried eggs on warm tortillas with a cooked tomato-chilli salsa.","Easy",[146,149,151,153,154,156],[147,148],"induction","nonstick",[147,150],"steel",[152,148],"gas",[152,150],[155,148],"electric",[155,150],"md","On a plate",{},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fhuevos-rancheros",10,"Mexico",[166,167,168],"egg-in-a-hole","migas","huevos-ahogados",{"title":5,"description":143},"huevos-rancheros",[172,175,178],{"title":173,"url":174},"Larousse Cocina — huevos rancheros","https:\u002F\u002Flaroussecocina.mx\u002Fpalabra\u002Fhuevos-rancheros\u002F",{"title":176,"url":177},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":179,"url":180},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fhuevos-rancheros",[184,185],"Runny","Crispy",[187,188,189],"20–24 cm frying pan","Silicone spatula","Small bowl","hGNXKd8yikFwa-yR_m6q1-jTQrPFzBnU5RYWWGtxlWQ",1791339490208]