Easy Huevos Rancheros
Authentic Mexican flavors to your table in just 25 minutes! A simple, one pan breakfast featuring eggs gently poached in a rich, spicy tomato and salsa sauce, served over crispy corn tortillas.
Foto: Cafe Delites
Ingredients
- 1 tablespoon olive oil
- 1 onion (medium-sized, chopped)
- 2 cloves garlic (peeled and chopped)
- 1 red pepper (deseeded and diced)
- 15 ounce crushed tomatoes (canned, use fire-roasted if you can)
- 10 ounces salsa dip (mild, medium or hot - your choice!)
- 2 teaspoon ground cumin
- 1 pinch cayenne pepper (add more if you like it hot)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 4 eggs
- 1 jalapeño (sliced, to serve)
- 4 avocado slices (or more, to serve)
- 1 tablespoon cotija (crumbled, queso fresco or feta cheese)
- 1 handful cilantro leaves (chopped or whole, to serve)
- 4 corn tortillas (or flour tortillas, to serve)
Steps
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Heat oil in a non stick pan or skillet over medium-high heat. Fry the corn tortillas one at a time for about 30 seconds per side. Remove them and set aside on a paper towel lined plate cover with tea towel to keep warm.
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In the same pan add some more oil and fry the onion, garlic and red peppers for about 5 minutes, or until peppers are just beginning to soften and onion becomes transparent.
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Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce down. (Add in 1/4 cup of water if it's too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
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Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
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Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking every so often that they don't over cook).
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Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| onion | 1 | - | - |
| garlic | 2 cloves | - | - |
| red pepper | 1 | - | - |
| crushed tomatoes | 15 ounce | Rp 12.000/kg | Rp 18.000 |
| salsa dip | 10 ounces | - | - |
| ground cumin | 2 teaspoon | Rp 70.000/kg | Rp 700 |
| pinch cayenne pepper | 1 | - | - |
| pinch salt | 1 | - | - |
| pinch pepper | 1 | - | - |
| eggs | 4 | - | - |
| jalapeño | 1 | - | - |
| avocado slices | 4 | - | - |
| cotija | 1 tablespoon | - | - |
| handful cilantro leaves | 1 | - | - |
| corn tortillas | 4 | - | - |
*Estimated market prices, may vary by region
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