Easy Huevos Rancheros Recipe

Ingredients

• 4Corn tortillas
• 4Eggs
• 1 can (14.5 oz)Canned diced tomatoes
• 1, minced (remove seeds for less heat)Jalapeño
• 1/4, choppedOnion
• 1, mincedGarlic clove
• 1/2 tspCumin
• 2 tbspOlive oil
• 2 tbsp, choppedCilantro
• 1/4 cup, crumbled/shredded (optional)Cotija cheese or cheddar
• 1/2, sliced (optional)Avocado

Nutrition

Per serving, estimated

Calories

400 kcal

Protein

20 g

Carbs

30 g

Fat

22 g

Steps

1. 1

   Prepare the salsa: Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and jalapeño; cook until softened, about 5 minutes. Stir in garlic and cumin, cook for 1 minute.

2. 2

   Add canned diced tomatoes (undrained) to the skillet. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until salsa slightly thickens. Stir in half the cilantro. Season with salt and pepper.

3. 3

   While salsa simmers, heat remaining 1 tbsp olive oil in another skillet over medium heat. Fry tortillas for 30 seconds per side until softened and lightly golden. Keep warm.

4. 4

   In the same skillet, or a separate one, fry eggs to your desired doneness (sunny-side up is traditional for runny yolks).

5. 5

   To assemble, place two warm tortillas on each plate. Top each with a generous spoonful of salsa, then a fried egg.

6. 6

   Garnish with crumbled cheese, sliced avocado, and remaining fresh cilantro. Serve immediately.