Huevos Rancheros Recipe

Ingredients (1 serving)

1. Preparation

Gather all ingredients: corn tortillas, eggs, canned diced tomatoes, onion, garlic, bell pepper, jalapeño, cilantro, cumin, salt, and pepper.

Chop the onion and bell pepper into small dice.

Minced the garlic and jalapeño, removing seeds for less heat if desired.

Rinse and chop the cilantro for garnish.

2. Cooking the Sauce

In a medium skillet, heat 2 tablespoons of oil over medium heat.

Add the chopped onion and bell pepper, sautéing until soft, about 5 minutes.

Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.

Pour in the canned diced tomatoes with their juices, adding cumin, salt, and pepper to taste.

Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.

3. Frying the Eggs

In another skillet, heat a tablespoon of oil over medium heat.

Crack the eggs into the skillet, frying until the whites are set but yolks remain runny, about 3-4 minutes for sunny-side-up.

Season with salt and pepper.

4. Final Assembly

Warm the corn tortillas in a dry skillet or microwave until pliable.

Place each tortilla on a plate, spoon some of the tomato sauce over each one.

Top with a fried egg, adding more sauce on top as desired.

Garnish with chopped cilantro.