Italian Style Huevos Rancheros Ragu
Indulge in a bold fusion of Italian and Mexican flavors with this irresistible Italian Style Huevos Rancheros Ragu! This dish masterfully combines a rich, tomato-based ragu infused with fresh basil, zucchini, cannellini beans, and a touch of spice from red chili flakes. Topped with perfectly poached eggs nestled in the sauce and garnished with grated parmesan and fresh parsley, this savory combination is served over warm, lightly charred corn tortillas. Ready in under an hour, this vibrant recipe is perfect for brunch, lunch, or dinner. Whether you're craving a hearty breakfast-style meal or a creative way to enjoy Italian and Mexican cuisines, this dish is sure to satisfy while impressing your taste buds.
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Recipe Information
Ingredients
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 g crushed tomatoes
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 cup cooked cannellini beans, drained and rinsed
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp red chili flakes
- 8 leaves fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 eggs
- 0.25 cup parmesan cheese, grated
- 4 corn tortillas
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet, cooking for 4-5 minutes until they begin to soften.
Stir in the crushed tomatoes, cannellini beans, tomato paste, oregano, and red chili flakes. Season with salt and black pepper.
Let the mixture simmer on low heat for 15 minutes, stirring occasionally to meld the flavors. Stir in the chopped basil leaves toward the end of simmering.
Using a spoon, create 4 small wells in the sauce and crack an egg into each well.
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or to your preferred doneness).
Warm up the corn tortillas in a dry skillet or directly over a flame until lightly charred and pliable.
To serve, place one corn tortilla on each plate, spoon the ragu mixture with an egg over the tortilla, and sprinkle with grated parmesan cheese and chopped parsley.
Serve immediately and enjoy a flavorful fusion of Italian and Mexican cuisines!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
