Huevos Rancheros Recipe
Huevos rancheros, also known as ranch-style eggs, are a classic morning dish commonly enjoyed on Mexican farms. This delightful breakfast consists of warm corn tortillas generously layered with fried eggs and vibrant salsa.
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Ingredients
- 1 tsp oil
- olive oil spray
- kosher salt and black pepper
- 1/8 teaspoon cumin
- 4 6 inch corn tortillas
- 4 large eggs
- 1/2 cup shredded lettuce
- 4 tbsp crumbled cotija cheese
- 2 tbsp chopped cilantro
- 2 medium vine tomatoes
- 1/4 cup canned chopped green chiles
- 1 small onion
Equipment Needed
- Large Skillet
Instructions
- 1
In a medium skillet, warm up some oil. Toss in the onions and sauté until they become tender, which should take about 2 to 3 minutes. Next, stir in the tomatoes, green chilies, cumin, and season with salt and black pepper to your preference. Allow this mixture to cook for a few more minutes, then set aside and keep warm.
- 2
In a separate medium non-stick skillet or griddle, lightly coat both sides of the tortillas with oil and place them over medium-high heat. Cook until they turn crispy and begin to form air pockets or bubbles, roughly 1 to 2 minutes per side. Once done, set them aside.
- 3
Lower the heat to medium-low and give the pan another light spray of oil. Crack in the eggs, seasoning them with salt and pepper. Cover the pan and let them cook until the whites are fully set for sunny-side up, or longer if you prefer a firmer yolk.
- 4
For serving, arrange 2 tortillas on each plate. Spoon half of the tomato mixture over the tortillas, then add 2 eggs on top, followed by lettuce, cheese, and a sprinkle of cilantro.