This huevos rancheros recipe is really quite easy to make. It consists of a warm tomato salsa that is served over a sunny side up egg on a warm corn tortilla.
Huevos rancheros mean ranch eggs in English. This is a delicious Mexican breakfast that is very popular in the US as well.
The salsa we are going to make is very simple. We are going to dry roast some tomato, garlic and chili pepper, blend it and then cook it with some onion. That is it. In all its simplicity this is a very tasty sauce. You can determine the level of heat in it by leaving the seeds and membrane on the chili pepper if you want.
The salsa for this huevos rancheros recipe can be made a day ahead and then heated before prepping the tortilla and the egg. This makes things easy when it comes to making breakfast in the morning.
I heat my tortillas in a little bit of oil and then wrap them in some aluminum foil. Some people like heating them in a dry, very hot skillet. Others wrap them in foil and place them in the oven. And others like microwaving them for a few seconds. Whatever methods you prefer make sure you do not skip heating them because they will be tough.
This is what you are going to need for this huevos rancheros recipe:
2 corn tortillas
FOR THE SALSA:
2 medium tomatoes
1 garlic clove
1 chili pepper
1 tsp. oil + 1 TBS for frying the egg and heating the tortillas
1/2 cup finely chopped white onion
A pinch of cumin
Place the tomatoes, garlic and chili pepper in a dry skillet and allow them to char a bit on all sides. Blend them until they are liquefied.
Heat 1 tsp. of oil in the same skillet and add the onion. Cook it for 4 to 5 minutes until it is softened. Add the blended tomatoes and mix. Simmer for around 15 minutes. Turn off the heat and keep warm.
Add a little oil to the skillet and heat. Place your tortillas in the hot oil for a couple of seconds per side. Do not let them get hard and crisp. Drain them on a paper towel lined dish and wrap them in foil. Place them in a warm oven.
Heat the skillet with a little oil (you can use the same oil you have from the tortillas) and add your eggs. Work on a hot skillet on low heat. Cover the skillet and allow the whites to set and the yolks to remain runny.
Place a fried egg on a corn tortilla and spread the warm salsa on the side. Serve and enjoy.
CALORIES 263.82; FAT 14.87 g (sat 3.09; Mono 4.09; poly 6.62); PROTEIN 9.98 g; FIBER 4.10 g; CARBS 24.73 g; CHOLESTEROL 186 mg; IRON 2.02 mg; Sodium 677.77 mg; CALCIUM 83.41 mg