Huevos Rancheros
4 servings10 min prep20 min cookMedium
Sign in to rate this recipe.
The Tale of Huevos Rancheros
Story updated
Huevos rancheros, meaning 'rancher's eggs,' originated as a hearty Mexican farmhand's breakfast meant to fuel a full day of fieldwork, typically fried eggs served over tortillas with a spiced tomato-chile sauce. It remains a beloved traditional breakfast throughout Mexico and has become popular across the American Southwest.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 jalapeño, minced, optional
- 1 tsp ground cumin
- Salt and pepper, to taste
- 8 corn tortillas
- 4 large eggs
- 1/2 cup shredded cheese
- 1 avocado, sliced
- Chopped cilantro, for garnish
Instructions
- 1Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion, garlic, and jalapeño until softened, about 4 minutes.
- 2Add the diced tomatoes and cumin, season with salt and pepper, and simmer for 10 minutes until thickened into a chunky sauce. Keep warm.
- 3In a separate skillet, warm the tortillas briefly in a dry pan or lightly fry them in a bit of oil until pliable and lightly toasted at the edges.
- 4Heat the remaining oil in a nonstick skillet and fry the eggs sunny-side up until the whites are set and the yolks are still runny, about 3 minutes.
- 5Place two tortillas on each plate, spoon the ranchero sauce over them, and top with a fried egg.
- 6Sprinkle with cheese and cilantro and serve with sliced avocado on the side.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.