Crispy tortillas, fried eggs, spicy rancheros sauce, and cool avocado make Huevos Rancheros the perfect breakfast meal!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 Servings
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 3 Tablespoons canola oil
- 2 cups diced tomatoes and their liquid
- 1 3/4 cups chicken broth
- 2 Tablespoons garlic chili paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 12 small corn tortillas
- oil for frying
- 12 large eggs
- 2 large avocados sliced
- chopped fresh cilantro
- grated cheddar or Jack cheese
Heat oil in a large skillet over medium heat. Add the diced onion and green pepper, and cook until onion is soft, about 10 minutes.
Add the tomatoes, garlic chili paste, chicken broth, oregano, and cumin.
Bring to a boil and cook, uncovered, until reduced to about 3 cups, stirring often. Set aside.
To make the Pureed Sauce:
To fry the tortillas:
Heat 1/2 an inch of canola oil in a skillet over medium-high heat. When oil is hot, add one tortilla at a time.
For soft tortillas - cook, turning once, just until soft, about 30 seconds total. Drain on a paper towel.
For crisp tortillas - cook, turning once, until crisp and golden brown, about 1 minute total. Drain on a paper towel.
Fry eggs, two at a time as desired. Mine are fried hard (I break the yolk and cook completely).
To assemble Crispy Huevos Rancheros:
Place two tortillas on a plate.
Top each tortilla with an egg.
Spread rancheros sauce over the eggs.
Top with sliced avocados, chopped cilantro, shredded cheese (if desired). Serve with a knife and fork.
To assemble Soft Huevos Rancheros:
Place tortillas on a plate.
Top with eggs.
Spread sauce on top of eggs. (I used the pureed sauce)
Top with sliced avocado, chopped cilantro.
Serve folded like a taco.
Calories: 484kcal | Carbohydrates: 38g | Protein: 20g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 421mg | Sodium: 451mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 43.6mg | Calcium: 159mg | Iron: 4.4mg