Description
This is a easy version of Huevos Rancheros at home on the weekends when you want to enjoy a spicy Mexican-styled breakfast. Serve warm with a corn tortilla and garnish with fresh cilantro. Enjoy!
Ingredients
- ⅛ cups Fresh Chopped Tomatoes
- ⅛ cups Chopped White Onion
- 1 Tablespoon Roasted, Pickled, Or Fresh Chopped Jalapeno, Or More If Desired
- 1 Tablespoon Olive Oil
- ⅛ cups Water
- 1 Tablespoon Tomato Paste
- 1 teaspoon Garlic Powder
- Salt To Taste
- 1 Tablespoon Fresh Cilantro
- 2 whole Large Eggs
- ⅛ cups Mozzarella Cheese
Preparation
First, add chopped tomatoes, onions, and jalapenos to a warm non-stick skillet with a bit of olive oil over medium high heat. Allow everything to saute for two minutes. Then add the water, tomato paste, garlic powder, salt, and cilantro. Continue to cook for 5 to 7 minutes or until the water and tomato paste form a thick sauce.
Once the sauce is thicker, make a opening in the center and add two eggs unbeaten. Place in a preheated 400ºF oven for 5 minutes.
Then add mozzarella cheese along the top. Place pan back in the oven for 3 more minutes if you want your eggs soft/runny or continue to cook for 10 minutes for a hard yolk.
