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Huevos Rancheros

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Huevos Rancheros

Adapted from the Wikibooks Cookbook: Huevos Rancheros

SKSouCrunch Kitchen·
Everything in this version is new:
  • +13 ingredients
  • +8 steps

Ingredients

added removed changed
  • Ranchero sauce
    Added: 1 tbsp vegetable oil
  • Added: 1 onion, chopped
  • Added: 1 clove garlic, minced
  • Added: 1 jalapeño or serrano chiles, finely chopped
  • Added: ½ tsp chili powder
  • Added: 6 plum tomatoes, peeled and seeded and chopped
  • Added: ½ tsp sugar
  • Added: Salt, to taste
  • Added: Black pepper, to taste
  • Added: 1 tbsp chopped cilantro, or parsley
  • To assemble
    Added: 2 tbsp vegetable oil, divided
  • Added: 4 corn tortillas
  • Added: 4 eggs

Method

added removed changed

  1. Added step 1:

    Score the tomatoes, dip them in boiling water for 30 seconds, then peel, seed and chop them.

    10 min

  2. Added step 2:

    Chop the onion, mince the garlic and finely chop the chiles.

    5 min

  3. Added step 3:

    Heat 1 tbsp oil in a frying pan over medium-high heat and cook the onion and garlic until soft but not brown, 4–5 minutes.

    5 min

  4. Added step 4:

    Add the tomatoes, chiles, chili powder, sugar, a pinch of salt and a few grinds of pepper. Lower the heat and simmer for about 10 minutes until the sauce starts to thicken.

    10 min

  5. Added step 5:

    Stir in the cilantro, turn off the heat and cover the pan to keep the sauce warm.

    1 min

  6. Added step 6:

    Meanwhile, heat 1 tbsp oil in a second pan and fry the tortillas for about 30 seconds per side until lightly crisp. Drain on paper towels.

    4 min

  7. Added step 7:

    Add the remaining oil to the second pan and fry the eggs sunny-side up.

    4 min

  8. Added step 8:

    Put two tortillas on each plate, top with the eggs and spoon over the ranchero sauce.

    2 min