Huevos Rancheros
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recipe
Prep time
10
m
Total time
25
m
Yields
2
Servings
Huevos Rancheros is a classic Mexican breakfast made with lightly toasted Yellow Corn Tortillas topped with sunny-side-up eggs and a warm tomato and chili sauce. Finished with fresh cilantro and a touch of salt, it’s a simple, satisfying dish that comes together quickly and works just as well for a slow weekend breakfast as it does for brunch. If you’re wondering how to make Huevos Rancheros, this traditional recipe is an easy place to start. Corn tortillas provide the perfect base for the eggs and delicious ranchero sauce.
Ingredients
1
Tbsp.
1 tablespoon of extra virgin olive oil
1/2
1/2 medium onion, chopped
2
2 large tomatoes, chopped
2
2 green chiles, chopped
4
4 corn tortillas
1
Tbsp.
1 tablespoon of butter
4
4 large eggs
2
Tbsp.
2 tablespoons of olive oil
2
Tbsp.
2 tablespoons of fresh chopped cilantro, optional
2
Cups
2 cups of picante sauce
Salt, to taste
La Campera Tortilla Factory Yellow Corn Tortillas
Directions
Step
1
Sauté the onion in olive oil in a large skillet over medium heat until translucent; add the chopped tomatoes and green chiles; season with salt to taste. Simmer for 10 minutes
Step
2
Add a teaspoon of olive oil to a separate skillet. Heat the tortillas in the skillet for 1-2 minutes on each side.
Step
3
Fry the eggs in 2 teaspoons of olive oil and a bit of butter, one skillet heated to medium-high heat. Crack the eggs into the skillet and cook for 3-4 minutes
Step
4
To serve, place a bit of sauce on a plate. Place a tortilla on top and then a fried egg. Add more sauce and sprinkle with cilantro and cheese if desired.
