Ingredients
Scale
- 8 corn tortillas
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: avocado slices, crumbled queso fresco, chopped cilantro, sour cream
Instructions
- Prepare the Ranchero Sauce: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in diced tomatoes, diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- While the sauce simmers, lightly fry the corn tortillas in a separate skillet or on a griddle until crispy but still pliable. Set aside.
- Fry the eggs to your liking (sunny-side up, over easy, or over medium). Season with salt and pepper.
- Assemble the Huevos Rancheros: Place two crispy tortillas on each plate. Top each tortilla with a fried egg and generously spoon the ranchero sauce over the eggs.
- Garnish with your favorite toppings, such as avocado slices, crumbled queso fresco, chopped cilantro, and a dollop of sour cream. Serve immediately.
Notes
For a spicier sauce, add a pinch of cayenne pepper or a chopped jalapeño to the skillet along with the onion. Leftover ranchero sauce can be stored in an airtight container in the refrigerator for up to 3 days. You can also use store-bought ranchero sauce to save time.
Nutrition
- Serving Size: 1 serving (2 tortillas, 1 egg, sauce)
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 210mg