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. Corn tortillas provide the perfect base for the eggs and flavorful ranchero sauce in this delicious breakfast.
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.
