Huevos Rancheros
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.
Servings: 8
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.