Mexican
Huevos Rancheros
Huevos Rancheros is a vibrant and hearty Mexican breakfast classic that never fails to satisfy. Featuring sunny-side-up eggs topped with flavorful salsa and served on crispy tortillas, this dish offers a delightful combination of textures and bold flavors. Its balance of spice, richness, and crunch makes it perfect for a weekend brunch or a special morning treat.
Originating from rural Mexico, Huevos Rancheros translates to 'Rancher's Eggs,' reflecting its humble farmstead roots. Over the years, it has become a beloved staple across Mexico and beyond, celebrated for its comforting yet zesty profile. Whether served with fresh avocado, beans, or hot sauce, this dish captures the essence of Mexican breakfast cuisine.
Ela huevos rancheros.jpg by Mike Hayes is licensed under CC BY-SA 3.0
Ingredients
- 4 corn tortillas
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato salsa
- 4 large eggs
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: sliced avocado, for serving
- Optional: crumbled queso fresco, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the tortillas until crispy, about 1-2 minutes per side. Remove and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
- Pour in the tomato salsa and simmer for 5 minutes, seasoning with salt and pepper to taste.
- While the salsa simmers, in a separate non-stick pan, heat the remaining oil over medium heat. Carefully break in the eggs and fry sunny-side-up until the whites are set but the yolks remain runny, about 3-4 minutes.
- Place each crispy tortilla on a plate, spoon the salsa mixture over the top, and gently position a fried egg on each tortilla.
- Garnish with chopped cilantro, and add slices of avocado or queso fresco if desired. Serve immediately.