Huevos Rancheros

Ingredients

• 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

1. 1Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion, garlic, and jalapeño until softened, about 4 minutes.
2. 2Add the diced tomatoes and cumin, season with salt and pepper, and simmer for 10 minutes until thickened into a chunky sauce. Keep warm.
3. 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.
4. 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.
5. 5Place two tortillas on each plate, spoon the ranchero sauce over them, and top with a fried egg.
6. 6Sprinkle with cheese and cilantro and serve with sliced avocado on the side.

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