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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and cook for 5-7 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red bell pepper and zucchini to the skillet, cooking for 4-5 minutes until they begin to soften.

Step 5

Stir in the crushed tomatoes, cannellini beans, tomato paste, oregano, and red chili flakes. Season with salt and black pepper.

Step 6

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.

Step 7

Using a spoon, create 4 small wells in the sauce and crack an egg into each well.

Step 8

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).

Step 9

Warm up the corn tortillas in a dry skillet or directly over a flame until lightly charred and pliable.

Step 10

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.

Step 11

Serve immediately and enjoy a flavorful fusion of Italian and Mexican cuisines!

Nutrition Facts

Serving size	(1260.8g)

Amount per serving	% Daily Value*
Calories	1290.8

Total Fat 56.4g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 20mg	0%
Sodium 2808.7mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 37.9g	0%
Total Sugars 28.3g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 588.0mg	0%
Iron 11.9mg	0%
Potassium 2854.5mg	0%

*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.

Source of Calories

Fat: 37.7%

Protein: 12.7%

Carbs: 49.6%