Ingredients

For the Ranchero Sauce:

• 1 pound Roma tomatoes
• 1 serrano chile, stemmed and seeded
• 2 tablespoons avocado oil
• 1 small white onion, finely diced
• 3 garlic cloves, roughly chopped
• 1 1/2 teaspoons sea salt

For the Huevos Rancheros:

• 1 tablespoon avocado oil
• 4 large eggs
• Sea salt and freshly ground black pepper
• 1 cup Refried Beans (from page 131 in Siete Table), or store-bought, warmed
• 8 Siete Grain Free Almond Flour Tortillas, or tortillas of your choice, warmed
• 1 cup shredded Oaxaca cheese or shredded dairy-free cheese of your choice
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Marinated Red Onions (from page 213 in the book), or homemade for serving

Instructions

1. Make the ranchero sauce: In a large cast-iron skillet over medium-high heat, add the tomatoes and serrano and let them char for a few minutes per side, until the tomatoes start to burst, about 5 minutes. Transfer the tomatoes and serrano, plus 1 cup of water, to a high-speed blender and blend until smooth.
2. In a small saucepan over medium heat, heat the avocado oil. Add the onions and garlic and cook, stirring frequently, until the onions are golden brown, about 5 minutes. Add the blended tomato mixture and bring the sauce to a boil. Stir in the salt, remove the pot from the heat, and cover to keep the sauce warm until ready to use.
3. Make the huevos rancheros: In a large non-stick skillet over medium-high heat, heat the oil. Crack the eggs into the pan, season with salt and pepper, and cook to your liking.
4. Spread about 2 tablespoons of the refried beans on a tortilla. Top with another tortilla, followed by another 2 tablespoons of the beans. Top with a fried egg and spoon the ranchero sauce on and around the egg. Repeat with the remaining beans, tortillas, and eggs. Add the cheese on top and finish with the cilantro and a few slices of avocado. Serve with the marinated red onions.
   

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   Ingredients

Instructions