Huevos Rancheros Verde

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves 2-4.

4 eggs
1/4 tsp. sea salt
1 Tbsp white vinegar

Huevos Rancheros:
2-4 organic, stone ground corn tortillas, pan roasted
1 14-oz. can black beans, drained and slightly mashed
1 cup New Mexican chile verde
12 cup roasted green chiles, sliced
1/2 cup Cotija cheese
1/4 cup scallions, sliced thin
1 avocado peeled, cut into wedges


Filla 2 quart saucepan with 4 inches of water and bring to a low boil over medium-high heat (lightly bubbling- about 180 degrees F). Place a colander in the sink, place two paper towels on a plate and have a large, slotted spoon ready. Whisk the eggs in a bowl for 20 seconds.

Once the water is hot, add salt and vinegar. Stir the water with a spoon in a clockwise direction to create a whirlpool. Slowly pour the eggs in and cover; reduce heat to low and wait about 40 seconds for 3-4 eggs (or 20 seconds for 1-2 eggs.)

Drain the eggs over the colander while holding them in the pot with the slotted spoon. Slide the eggs into the colander and gently shake the eggs to remove any water. Turn out the eggs onto the paper towel and fold around the eggs. Gently press out any remaining water.

Serve as follows: Place toasted tortilla on a serving plate and top with some beans, cover with chile verde and then the scrambled egg. Top with some green chiles, garnish with cheese, scallions and arrange avocado slices on plates. A dab of good red or green hot sauce is always a nice addition.

From Chile Peppers 2017 calendar by Larry Noggle