Wake up your taste buds with our Huevos Rancheros recipe! Spice up your morning routine with this delicious Mexican-style breakfast.
Take note
Be careful when handling hot pans and oils. Make sure to wash your hands and utensils before and after handling raw eggs.
In a saucepan, heat some oil over medium heat. Sauté chopped onions and garlic until they turn golden brown. Add in diced tomatoes, jalapeños, and spices like cumin and oregano. Let the mixture simmer for about 10 minutes, then remove from heat and set aside.
In a separate non-stick pan, melt some butter over medium-low heat. Crack open the eggs one by one and carefully slide them into the pan. Let them cook, undisturbed, until the whites are set but the yolks are still runny (around 3-4 minutes). Sprinkle a pinch of salt and pepper over the eggs while they cook.
Warm up the tortillas by placing them on a dry skillet over medium heat. Flip them after 10-15 seconds and warm the other side as well. You can also wrap them in aluminum foil and heat them in the oven for a few minutes.
Spread a generous amount of the tomato ranchero sauce on each warm tortilla. Place a sunny-side-up egg on top of the sauce. Garnish with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice. You can also add some sliced avocado or pickled jalapeños for an extra kick!
Dig into your scrumptious creation and savor the burst of flavors. The combination of the savory tomato ranchero sauce, perfectly cooked sunny-side-up eggs, and the warmth of the tortillas will make each bite a delightful fiesta for your taste buds!
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