Huevos Rancheros
Huevos rancheros is a classic Mexican breakfast of fried eggs and fresh homemade salsa. Simple yet bursting with flavors, this breakfast is served over a bed of warm tortillas and black beans.
Servings: 4 People
Ingredients
For the Salsa
- 1 tablespoon olive oil
- ½ red onion, minced
- 15 ounces crushed tomatoes
- 2 cloves garlic, minced
- 6 ounces diced green chiles
- 2 teaspoons cumin
- ½ teaspoons salt
- ½ teaspoon pepper
For the Assembly
- 2 teaspoons olive oil
- 4 corn tortillas
- 2 teaspoons butter
- 4 large eggs
Instructions
For the Salsa
- In a large skillet over medium-high heat, saute your onions in the olive oil until the onions tenderize and start to become translucent.
- Add in your crushed tomatoes, garlic, green chiles, cumin, salt, and pepper. Bring everything to a simmer and reduce heat to low.
- Simmer the salsa for about 10-15 minutes, stirring occasionally. Once the salsa is cooked, remove it from the heat and set aside.
For the Assembly
- Prepare your tortillas by heating 2 teaspoons of olive oil in a skillet over medium heat. Fry each tortilla for about 1-2 minutes per side. Remove from the skillet and place them on plates.
- Add butter to the pan you fried your tortillas in and fry your eggs to your desired doneness. I like my eggs sunny side up!
- Once your eggs are ready, place one on top of each tortilla. Top the eggs with your freshly made salsa and any additional toppings you desire.
- Suggested toppings: chopped green onions, Mexican crema, black beans, avocado, sliced jalapeno, and cilantro.
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 24g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 693mg | Potassium: 517mg | Fiber: 5g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 4mg
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