Step-by-Step Guide to Prepare Favorite Scrambled rancheros' eggs over rice

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Prepare Homemade Scrambled rancheros' eggs over rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Scrambled rancheros' eggs over rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scrambled rancheros' eggs over rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Scrambled rancheros' eggs over rice is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Scrambled rancheros' eggs over rice using 8 ingredients and 7 steps. Here is how you cook that.

I learned this recipe from my mom. It's good for a tasty breakfast if you have Mexican leftovers, lice rice and salsa. You will need mexican rice; recipe here: https://cookpad.com/en/recipes/57481-mexican-red-rice and spicy salsa; recipe here: https://cookpad.com/en/recipes/92865-spicy-salsa?ref=search

Ingredients and spices that need to be Make ready to make Scrambled rancheros' eggs over rice:

1. 2 eggs
2. 1 salt
3. 2 tortillas (corn)
4. 1 tbsp vegetable oil
5. 150 grams mexican rice (recipe above)
6. 150 ml spicy salsa (recipe above)
7. 50 ml water
8. 1/4 onion, chopped

Instructions to make to make Scrambled rancheros' eggs over rice

1. In a pan cook or reheat the mexican rice.
2. After heating the rice, you can use the same (empty) pan to fry the tortillas. So add a bit of oil, wait until hot and put the two tortillas in there. Fry them for 2 minutes and turn them over to fry the other side for 2 more minutes. The idea is to have them crunchier than normal but still a bit soft (not hard like a taco shell)
3. In a container add the 2 eggs and a bit of salt. Scramble them.
4. In a container, add a bit of water to the salsa and stir. The water will dilute the salsa a little bit, so it's not so dense or so spicy.
5. In another pan heat oil and cook the chopped onion.
6. Then add the eggs and cook them. When these are completely cooked add the salsa and keep cooking for 1.5 minutes to heat the salsa.
7. To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas. You can add more salsa if you want. Eat with fork and knife. Enjoy.

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