Feta-Fried Huevos Rancheros
You can’t go wrong with our friend Ethan Demi’s very own delicious twist on a Mexican classic: feta-fried huevos rancheros!
Feta-Fried Huevos Rancheros
This recipe comes to us from Ethan Demi, a hunting guide, self-proclaimed “wild game nerd,” and friend of Montana Knife Company.
2
10 minutes
15 minutes
500
Mexican
Breakfast
A while ago, I saw an Instagram reel showing someone making feta-fried eggs, and it got my wheels turning.
I rushed to the kitchen, grabbed my knife, and started winging it. Like most times I throw something together in the kitchen without any real plan, it came out Mexican. Before I knew it, I had unintentionally whipped up a huevos rancheros recipe with feta-fried eggs.
Unlike most recipes, I nailed this one the first time around. I wrote it down right away, and it’s been a staple in my home ever since.
Ingredients
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- 4 small corn tortillas
- 4 eggs
- 3 Tbsp. crumbled feta
- 1/4 lb. venison Mexican chorizo (if you don’t have Mexican chorizo, you can cheat by using ground venison and 1 Tbsp. taco seasoning)
- 1/2 Tbsp. butter
- 8 grape tomatoes
- 12–15 thinly sliced jalapeño rings
- 1/2 avocado, sliced with a paring knife
- Salt and pepper
- Cilantro leaves (for garnish)
- Cholula sauce
Directions
Heat butter in a frying pan over medium heat and brown the chorizo, adding tomatoes and jalapeños halfway through. Remove from the pan and set aside.
Crack the eggs into a frying pan, immediately sprinkling the feta into the eggs before they set up. Season with salt and pepper. Cook them to over-medium.
While the eggs are cooking, either lightly fry the tortillas or warm them in the oven.
Once the eggs are cooked, place them on the tortillas and top them with the chorizo mixture. Garnish with the avocado, cilantro leaves, and a few dashes of Cholula sauce.
