Huevos Rancheros
Yes! Mexican food is delicious, but these eggs are another level! Fried corn tortilla with eggs and homemade salsa on top. Nothing better than starting your with a good breakfast. I have to admit that when I want a “special” breakfast on the weekends, I usually lean towards something sweet like pancakes, waffles, or sweet pastries. However, I think these huevos rancheros are game changer: my breakfast sweet tooth might be gone for now on!
I wish I had more time during the week to have this kind of breakfast more frequently…
Print
Ingredients
- For the Salsa
2 Tbs Olive Oil
1 White Onion (chopped)
1 Serrano chili (chopped) If wanted less spicing remove seeds
2 Garlic Cloves (chopped)
5 Roma tomatoes (cored, seeds and Juices discarded, chopped)
1/4 cup Cilantro (Chopped)
- The rest
4 Corn Tortillas
4 Eggs
Vegetable Oil for Frying.
Directions
- Salsa
I typically make the salsa a day in advanced. - Heat the Oil in a pan over medium heat.
- Add the onion, chili and cook until the onion is tender, not brown.
- Add the Tomotoes, Garlic and cook for around ten minutes until the tomatoes have broken down.
- Transfer the mixture to a blender and blend until it is completely pureed.
- Now transfer the mixture back to the pan and simmer over low heat until reduced by 1/3. Mix in the cilantro and salt (to taste).
- Preparing the Rest
- Heat the Vegetable oil over medium-high.
- Place a corn tortilla in the oil and cook for around 1 minute and then flip, one side should be golden.
- Cook for another minute until both side are golden.
- Fry all the tortillas and place in a warm spot
- In the same pan, go ahead and fry a egg over easy, so it is crunching on the edges, but still runny.
- Place the cooked Egg on top of the Fried tortilla, and the cover in Salsa (I typically heat up my salsa a bit) Repeat these for the remaining eggs. Enjoy!
Seafood Quinoa
Colombian Fried Fish
You May Also Like
Oreo Compound Butter
White Corn Cake – Arepa Blanca
