Description
A quick and delightful breakfast dish featuring sunny-side-up eggs, layered on crispy tortillas with a robust ranchero sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- ½ cup low-sodium chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
- 8 large eggs
- 8 corn tortillas
- 2 tablespoons vegetable oil (for frying)
- 1 cup crumbled queso fresco or cotija cheese
- 1 large avocado, sliced
- Refried beans (optional)
- Fresh cilantro and lime wedges, for garnish
Instructions
- Prepare the Ranchero Sauce: Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and chopped jalapeño, cooking for an additional minute until fragrant. Add fire-roasted diced tomatoes, broth, ground cumin, oregano, salt, and pepper. Simmer uncovered for about 10–12 minutes until the sauce thickens slightly. Stir in chopped cilantro and set aside.
- Fry the Tortillas: In another pan, heat vegetable oil over medium heat. Lightly fry each corn tortilla for about 30 seconds per side until golden and slightly crisp. Drain on paper towels.
- Cook the Eggs: In the same pan, crack eggs gently, ensuring they are spaced out. Cook sunny-side-up or to your preference, keeping yolks slightly runny for an authentic experience.
- Assemble the Dish: Place a fried tortilla on a plate. If desired, spread refried beans and top with an egg, warm ranchero sauce, crumbled cheese, and sliced avocado. Garnish with chopped cilantro.
- Serve Hot: Drizzle with fresh lime juice and enjoy immediately, optionally with rice or black beans.
Notes
For extra flavor, you can add diced bell peppers or spices like paprika. Make the ranchero sauce in advance and store in the fridge for up to three days.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 370mg