A popular Mexican dish, corn tortillas are layered with fried egg, homemade tomato sauce and topped with cilantro, avocado, sour cream and cheese. Breakfast, lunch or dinner ... every meal is the right time for huevos rancheros.
10 min
PREP TIME
25 min
COOK TIME
560
CALORIES
13
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 4 tablespoon (60 milliliter) vegetable oil , divided
- 1 small onion , diced
- 1 tablespoon (15 milliliter) Minced Garlic
- 1 teaspoon (5 milliliter) Crushed Chipotle Pepper
- 1 (796 milliliter) can diced tomatoes
- 1/2 teaspoon (2 milliliter) Oregano Leaves
- 1 tablespoon (15 milliliter) Cilantro Leaves
- 1/4 teaspoon (1 milliliter) Ground Jalapeño
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) Pepper, Coarse Cracked Black
- 1 tablespoon (15 milliliter) lime juice
- 8 small corn tortillas
- 8 eggs , fried sunny-side-up
Preparation
- 1 In a medium saucepan, heat 1 tbsp (15 mL) oil over medium-high heat. Add onion and garlic; sauté until onion is translucent, 3-5 minutes. Add chipotle pepper and sauté 1 minute. Add diced tomatoes, oregano, cilantro, jalapeno, salt and pepper. Bring to a boil. Reduce heat and simmer 10 minutes; remove from heat. Stir in lime juice. Using immersion blender, purée sauce until almost smooth or to desired consistency. Keep sauce warm over low heat until ready to serve.
- 2 Heat 1 tbsp (15 mL) oil in non-stick skillet over medium-high heat. Add 1 tortilla, and fry 30 seconds per side, or until edges are slightly crispy. Repeat with remaining tortillas, adding remaining 2 tbsp (30 mL) oil as needed.
- 3 Place 2 tortillas on each plate. Top each tortilla with a fried egg and drizzle sauce around egg. Serve topped with cilantro, avocado, sour cream and cheese.
NUTRITION INFORMATION
(per Serving)
