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Huevos Rancheros
Huevos Rancheros
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Cook Time:
20 minutes
Total Time:
20 minutes
Try this mouthwatering Mexican breakfast: Huevos rancheros - fried eggs on a corn tortilla with warm salsa. Easy and delicious!
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, chopped (about a half cup)
  • 1 15-ounce can whole or crushed tomatoes, preferably fire-roasted, (or 1 -2 large fresh vine-ripened tomatoes, when in season)
  • 1/2 (6 ounce) can diced green Anaheim chiles
  • Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
  • 4 corn tortillas
  • Butter
  • 4 fresh eggs
  • 2 tablespoons fresh cilantro, chopped (optional)
Instructions:
  • Prepare the salsa: Sauté onions in olive oil over medium heat until translucent in a large skillet. Add tomatoes and their juices, breaking up whole canned tomatoes with your fingers or a spatula. If using fresh tomatoes, chop them first. Stir in chopped green chilies and season with chipotle chili powder, adobo sauce, regular chili powder, or ground cumin to taste. Simmer on low heat, stirring occasionally, for 10 minutes. Season with salt if needed and keep warm until ready to serve.
  • Preheat the oven to 150°F and gently warm the serving plates inside. Avoid using plastic plates for this step.
  • Heat a teaspoon of olive oil in a large non-stick skillet over medium-high heat. Heat each tortilla for 1-2 minutes on each side until softened with air pockets inside. Stack the tortillas on a warming plate in the oven to keep warm as you cook the remaining tortillas and eggs.
  • In the same skillet used for the tortillas, melt a splash of butter (about 2 teaspoons) over medium-high heat. Crack in 4 eggs and cook for 3-4 minutes for soft yolks or a bit longer for firmer eggs.
  • To serve, spoon sauce onto a warmed plate, top with a tortilla, a fried egg, more sauce, and cilantro if desired. Customize with one or two eggs and tortillas per plate. Enjoy the meal generously and don’t forget to rate and comment on your experience!

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