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Fried Eggs with Portobello and Ranchero Salsa



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1/2 lb. Roma tomatoes
1/4 white onion
1 garlic clove
2 - 3 serrano chiles
1 cup canola oil
4 portabello mushrooms
8 eggs
2 cups refried beans
Salt, to taste


  1. 1
    Purée the tomatoes, onion, garlic, and chiles in the blender until smooth.
  2. 2
    Heat 2 tbsp. of oil in a saucepan set over medium heat; fry the tomato sauce until it changes color; add water to get a slightly thick sauce. Season to taste with salt; keep warm for serving.
  3. 3
    Remove the bottom part of the mushroom to make a thick flat disc. Heat the oil in a skillet and sear the mushrooms; season with salt. Reduce the heat and cover the pan with a lid. Cook the mushrooms until cooked through; reserve warm for serving.
  4. 4
    Fry the eggs in the oil according to preference and season with salt. Serve two eggs per person on top of the portabello mushrooms and cover with the tomato sauce.
  5. 5
    Serve with refried beans.


Recipe courtesy of Mushroom Council

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cuisines Mexican, North & South American
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