MunchieZ

Description

A classic Mexican breakfast, huevos rancheros (translated "ranch eggs") are fried eggs served on a lightly fried corn tortillas and smothered in cooked salsa.

Prep time + Ingredients

This meal yeilds up to 4 servings with 20 minutes of total time

• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, chopped
• 1 (15-ounce) can whole or crushed tomatoes (preferably fire-roasted), or 1 to 2 large fresh tomatoes, when in season
• 1/2 (6 ounce) can diced green Anaheim chiles
• Chipotle chili powder, adobo sauce, or ground cumin to taste, optional
• 4 corn tortillas
• Butter
• 4 large eggs
• 2 tablespoons fresh cilantro, chopped, optional

Steps

1. Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and chopped green chilies. Add additional seasoning to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.
2. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste, if needed.
3. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side until they are heated through, softened, and pockets of air bubble up inside of them.
4. Using the same skillet you used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, a minute or two longer for firmer eggs.
5. To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.