Huevos Rancheros
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Huevos Rancheros
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A deliciously scrumptious Mexican breakfast made with warmed tortillas, cooked tomato based salsa and fried eggs. A flavorful, cozy breakfast that's sure to satisfy those bright spicy cravings.
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Ingredients
- 2 lbs roma tomatoes or vine ripened tomatoes, cut into quarters
- 1 - 3 canned chipotle chilies (to taste, they are spicy)
- 4 Tbsp (approx.) olive oil, divided
- 1 cup chopped yellow onion
- salt and black pepper
- 1 Tbsp minced garlic (3 cloves)
- 2 tsp chili powder (I use 1 tsp regular chili powder and 1 tsp ancho chili powder, use what you like)
- 1/4 cup chopped cilantro
- 8 (6-inch) corn tortillas
- 8 large eggs
Optional toppings
- 1 large avocado, sliced
- Crumbled cotija cheese
- Prepared black beans, refried beans, or cooked chorizo
Instructions
- Place half of the tomatoes in a food processor along with all of the chipotle peppers. Process in 1-second bursts until chopped small. Pour into a bowl and repeat with remaining tomatoes, then pour into same bowl.
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and chili powder and saute 30 seconds longer.
- Pour tomato mixture in with onion mixture in skillet. Bring to a simmer then reduce heat to medium-low, season with salt and pepper to taste and simmer until slightly thickened, about 6 to 8 minutes. Stir in cilantro.
- You can serve the salsa chunky or transfer to the same food processor and pulse until it's finer and more pureed. Set salsa aside.
- Heat a clean 12-inch non-stick skillet heat over medium heat, drizzle with 2 to 3 tsp oil and cook 2 to 3 tortillas at a time, cooking until golden brown spots appear on each side. Transfer tortillas to paper towels to drain (I just create a stack of tortillas between folded paper towels to keep warm). Repeat with remaining tortillas.
- Return skillet to medium heat, coat with 1 1/2 tsp oil or spray inside evenly with cooking spray. Add 1 egg at a time spacing evenly apart near the edges of pan, cook 4 eggs at once. Season each egg with salt and pepper to taste and fry 2 minutes, then cover pan with lid and and cook until whites are set but yolks are still runny, about 1 to 2 minutes longer (you can also add 1 Tbsp water for added steam and even cooking when covered).
- Transfer eggs to a plate, cover with foil and repeat cooking process with more oil and remaining eggs.
- To assemble plate one tortilla, then spread over a heaped spoonful of salsa, then top with one fried egg. Add desired toppings.
Notes
- In place of tomato salsa you can also try this recipe with Salsa Verde.
- Nutrition estimate does not include toppings or sides as these are optional.
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