Huevos Rancheros Ramen
Huevos rancheros is the breakfast that proves mornings can be exciting, eggs swimming in spicy ranchero sauce with beans and cheese and all the fixings that make Mexican breakfast the best meal of the day. Putting it over ramen noodles instead of tortillas turns it into something even more satisfying, the noodles soaking up all that flavorful salsa while you break into the sunny-side-up eggs and watch the yolk run everywhere. It's the kind of breakfast that makes you actually want to get out of bed, substantial enough to fuel you through lunch and flavorful enough to make you feel like cooking is worth the effort. The key is a good ranchero sauce, which is basically salsa simmered until it gets rich and slightly thick, and eggs cooked so the whites are set but the yolks are still runny.
Orange yolks like suns—salsa rivers kiss the noodles—morning wears a crown.
Let Me Tell You...
My love affair with huevos rancheros started at a diner in Austin where they served them on a plate the size of a hubcap, eggs and beans and cheese and sauce all mixed together in glorious chaos.
I ate there every Sunday for about six months, always ordering the same thing, always marveling at how something so simple could taste so good.
The eggs were always cooked perfectly, with whites that were set and yolks that exploded golden rivers across the plate when you cut into them.
This sets the whites while keeping the yolks perfectly runny.
Making huevos rancheros at home is mostly about the ranchero sauce, which is just salsa cooked down until it thickens and the flavors meld together.
You can use jarred salsa if you're lazy, and I often do, but homemade from roasted tomatoes and peppers is better if you have time.
The sauce should be slightly thicker than regular salsa, thick enough to cling to noodles and eggs instead of just pooling at the bottom of the bowl.
Simmer it for at least ten minutes to let everything come together.
Look for one with roasted tomatoes for deeper flavor.
I started putting huevos rancheros over ramen when I ran out of tortillas and didn't feel like going to the store, which is how most of my best fusion experiments begin.
The ramen noodles soak up the sauce better than tortillas ever could, and they give you something to slurp between bites of egg and beans.
I add black beans for protein, cotija cheese for salt, and avocado because no Mexican breakfast is complete without it.
This flavors them and helps everything taste cohesive.
This breakfast ramen is what I make on weekend mornings when I want to start the day feeling accomplished, like I did something more interesting than pour cereal into a bowl.
The colors alone are worth the effort, bright orange yolks against red sauce against green avocado, looking like something from a food magazine even though it took twenty minutes.
That first bite of runny yolk mixed with spicy sauce and slippery noodles is the perfect wake-up call.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 4 large eggs
- 2 cups ranchero sauce or good quality salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup crumbled cotija cheese
- 1 ripe avocado, sliced
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Sour cream, for serving
- Hot sauce, for serving
- Salt, to taste
Preparation
- In a medium saucepan, combine the ranchero sauce and half of the black beans. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Warm the remaining black beans separately in a small pot or microwave. Season with a pinch of salt.
- Cook the ramen noodles according to package instructions. Drain and set aside.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Crack the eggs into the pan, leaving space between them. Season with a pinch of salt.
- Cook the eggs for 2-3 minutes until the whites are mostly set. Cover the pan and cook for 1 more minute to set the tops of the whites while keeping the yolks runny. Remove from heat.
- Divide the cooked noodles between two serving bowls. Spoon the simmered ranchero sauce and beans over the noodles.
- Carefully place two sunny-side-up eggs on top of each bowl.
- Add the remaining warmed black beans, sliced avocado, and crumbled cotija cheese around the eggs.
- Garnish with fresh cilantro and sliced green onions. Serve immediately with sour cream and hot sauce on the side.