Huevos Rancheros

Name: Huevos Rancheros
Total time: 30 min
Yield: 2 servings
Ingredients: 4 small corn tortillas; 4 large eggs; 14.5 ounces canned diced tomatoes; 1/2 medium onion; 2 cloves garlic; 1 medium jalapeño; 2 tablespoons olive oil; 1/4 cup cilantro; 1/2 teaspoon cumin; 1/4 teaspoon salt; pinch black pepper; 1/4 cup cheese

A traditional Mexican breakfast featuring fried eggs served on warm corn tortillas, smothered in a zesty ranchero sauce.

Mexican⏱ 30 min⚠ Contains 4 allergen(s)

✨ High in protein✨ High in fat✨ Good source of vitamin C

Ingredients

Corn tortillas4 small
Eggs4 large
Canned diced tomatoes14.5 ounces
Onion1/2 medium
Garlic2 cloves
Jalapeño1 medium
Olive oil2 tablespoons
Cilantro1/4 cup
Cumin1/2 teaspoon
Salt1/4 teaspoon
Black pepperpinch
Cheese1/4 cup

Nutrition (per serving, makes 2)

Calories496 kcal

Protein23.3 g

Carbs39.5 g

Fat29.6 g

Fiber5 g

Sugar7.5 g

Sodium1042 mg

Vitamin C39 mg

Iron3.8 mg

Calcium190 mg

Potassium717 mg

Estimated values.

Steps

1Dice onion, mince garlic, and finely chop jalapeño (remove seeds for less heat).
2Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté onion, garlic, and jalapeño until softened, about 5 minutes.
3Add diced tomatoes, cumin, salt, and pepper to the skillet. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.
4In a separate skillet, heat the remaining 1 tablespoon of olive oil. Fry the eggs to your preferred doneness, such as sunny-side up.
5Warm the corn tortillas in a dry skillet for about 30 seconds per side, or microwave briefly until pliable.
6Place two warmed tortillas on each serving plate, then top each tortilla with a fried egg.
7Generously spoon the ranchero sauce over the eggs and tortillas.
8Garnish with fresh chopped cilantro and a sprinkle of shredded cheese before serving warm.