Huevos Rancheros Recipe
This traditional Mexican breakfast, commonly found on farm tables, features crispy corn tortillas layered with perfectly fried eggs and a flavorful salsa.
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Servings: 2
Calories: 414kcal
Ingredients
- 1 tsp of oil
- 1 small diced onion
- 2 diced medium vine tomatoes
- 1/4 cup of canned chopped green chilies recommendation: Old El Paso brand
- Olive oil for spraying
- Seasonings: kosher salt black pepper, and 1/8 teaspoon of cumin
- 4 corn tortillas 6 inches each
- 4 large eggs
- 1/2 cup of shredded lettuce
- 4 tbsp of crumbled cotija cheese queso blanco can be an alternative
- 2 tbsp of freshly chopped cilantro
Instructions
- In a medium-sized pan, heat oil and sauté onions until they become translucent, typically taking about 2-3 minutes.
- Introduce diced tomatoes, green chilies, cumin, and season with salt and pepper. Stir occasionally and let the mixture simmer for a few minutes. Once done, set aside to retain warmth.
- In a separate non-stick skillet, spray the tortillas lightly with olive oil on both sides. Heat on medium-high until they turn crispy and form air bubbles, usually about 1-2 minutes on each side. Once crisped, set them aside.
- In the same skillet, lower the heat to medium-low. Spray a bit more oil and crack in the eggs. Season with salt and pepper. For sunny-side-up eggs, cover and let them cook until the egg whites set. For other preferences, adjust the cooking time.
- Serving suggestion: On each plate, lay down two tortillas. Top them with half of the tomato mixture, two fried eggs, a sprinkle of lettuce, cheese, and finish with a sprinkle of cilantro.
Nutrition
Calories: 414kcal
