Huevos Rancheros

🛒 Ingredients

• Eggs, large 100 g · 140 kcal
• Corn tortillas 56 g · 120 kcal
• Vegetable oil 12 g · 108 kcal
• Canned diced tomatoes 100 g · 18 kcal
• Onion, diced 20 g · 8 kcal
• Jalapeño pepper, finely chopped 10 g · 3 kcal
• Garlic, minced 3 g · 5 kcal
• Fresh cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. To make the ranchero sauce, heat 1 teaspoon of vegetable oil in a small saucepan over medium heat; add diced onion, finely chopped jalapeño, and minced garlic. Sauté for 3-5 minutes until softened and fragrant.
2. Stir in the canned diced tomatoes with their juice, bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes to allow flavors to meld and the sauce to thicken slightly. Season with salt to taste.
3. Meanwhile, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Fry two eggs to your preferred doneness, seasoning with salt as they cook.
4. Warm the corn tortillas in a dry skillet or microwave until pliable. Place two tortillas on a plate.
5. Top each tortilla with a fried egg, then generously spoon the warm ranchero sauce over the eggs. Garnish with fresh chopped cilantro and serve immediately.