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Mini Huevos Rancheros
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spice up brunch with mini huevos rancheros topped with homemade salsa.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 medium onion, finely chopped
  • 0.5 green bell pepper, finely chopped
  • 0.5 jalapeno pepper, seeded and finely chopped
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground black pepper
  • nonstick cooking spray
  • 8 large eggs
  • 4 (6 inch) corn tortillas
  • chopped fresh cilantro
Instructions:
  • In a skillet, warm oil over medium heat. Add onion, bell pepper, and jalapeno pepper, cooking and stirring until vegetables soften, about 3 to 4 minutes. Mix in drained tomatoes, paprika, salt, cumin, and pepper. Let it simmer uncovered for 5 minutes. Set aside the salsa.
  • Coat both sides of a tortilla with cooking spray and lay it in a 6-inch skillet over medium-low heat, like the IMUSA® egg pan. Cook until the tortilla turns golden brown, for about 3 to 4 minutes.
  • Place a tortilla in the pan and flip it. Carefully crack 2 eggs onto the tortilla. Add 2 heaping teaspoons of salsa between the eggs. Cover the pan and lower the heat to low. Cook until the eggs are set, for about 3 to 4 minutes. Transfer to a serving plate and repeat with the rest of the tortillas, salsa, and eggs. Garnish with chopped cilantro before serving.

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