Crystal's Big Island Huevos Rancheros

Breakfast-Brunch
Cook time: 2 hours
Servings: 4

Ingredients

  • 8 large eggs
  • 8 corn tortillas
  • 2 cup cheddar cheese, shredded
  • 1/2 cup feta cheese, crumbled
  • can refried beans, 16 oz.
  • large bunch cilantro, chop 1/2 bunch
  • 1 avocado
  • 1/2 cup red onion, diced
  • 4 sweet peppers, small & diced
  • 2 tomatoes, diced (save some for garnish)
  • 1/4 cup mango, diced
  • 1/4 cup papaya, diced
  • 1/4 cup pineapple, diced
  • 1 lime (for juice)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 6 tomatillos, husked
  • 1 garlic, minced
  • 4 anaheim chiles
  • 1 teaspoon olive oil (for heating tortillas)

  1. Preheat oven to 450 degrees. Bring saucepan of water to a boil. Add tomatillos and boil for 8 minutes, strain and cool. Line anaheim chiles on a sheet tray and drizzle with olive oil. Roast in oven for 20 minutes or until charred. Let cool and peel off skin. Add tomatillos, chiles, 1/2 bunch cilantro, 3 peeled garlic cloves, 1/2 t. salt and 1/2 t. lime juice to the large bowl of Cuisinart and pulse until incorporated. Store in refrigerator overnight or until needed.
  2. In a bowl, combine most of the tomatoes and sweet peppers (save some for garnish), the onions, mango, papaya, pineapple, cumin and 2 peeled & diced cloves garlic. Season with salt, white pepper and diced cilantro (save some for garnish) to taste and toss. Refrigerate.
  3. Heat the refried beans in a pot over medium heat and set aside. Warm the tomatillo sauce in a sauce pan over medium heat and set aside. On each plate, place a tortilla, cover with a large spoonful of refried beans and a large spoonful of tomatillo sauce. Sprinkle with cheddar cheese and top with 2 eggs, over easy, a large spoonful of tropical salsa and feta cheese. Garnish with diced cilantro, tomatoes and sweet peppers. Enjoy!

Holualoa Inn

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