Huevos rancheros is Spanish for “ranch style eggs.” It is a breakfast dish first served in rural parts of Mexico that has, in recent decades, made its way to the United States and other countries. As the dish travelled northward, many variations of the recipe were created, including the use of wheat flour tortillas rather than the traditional corn. Additional American additions include sour cream, cheese, and lettuce.
Recipe Servings: 2
- 3 Tbsp vegetable oil, divided
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 4 plum tomatoes, peeled, deseeded, and chopped
- 2 chili peppers, deseeded and chopped
- Pinch chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp cilantro or parsley, finely chopped (optional)
- 2 corn tortillas
- 2 eggs
- Heat 1 tablespoon oil in a skillet set over medium-high heat.
- Add onion and garlic to the hot oil and sauté 4–5 minutes, until softened but not brown.
- Add tomatoes, peppers, chili powder, salt, and a few grinds of black pepper.
- Reduce heat and simmer 10 minutes, until the sauce begins to thicken.
- Add cilantro or parsley, if using. Turn off heat and cover pan to keep sauce warm.
- Pour 1 tablespoon of oil into a frying pan set over medium heat.
- Fry each tortilla in the hot oil until it is lightly toasted.
- Transfer tortillas to paper towel to drain.
- Add the remaining 1 tablespoon oil to the frying pan still set over medium heat.
- Crack eggs into the hot oil and cook them sunny-side up.
- Place an egg on each of the tortillas, top them with ranchero sauce, and serve immediately.
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