Description
A recipe for Huevos Rancheros that reminds me of my childhood.
Ingredients
- 3 Tablespoons Olive Oil, Divided
- ½ whole Yellow Onion, Chopped
- ½ whole Red Bell Pepper, chopped
- ½ whole Green Bell Pepper, Chopped
- 1 clove Garlic, Minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Cumin
- ¼ teaspoons Ground Black Pepper
- ¼ teaspoons Dried Oregano
- ⅛ teaspoons Cayenne Pepper
- 1-½ cup Tomatoes And Their Juices, Chopped (or Diced Canned Tomatoes)
- ½ cups Chicken Stock
- 1 Tablespoon Jalapeño Peppers, Finely Chopped (or Ortega Chiles, For Milder Heat)
- 2 Tablespoons Fresh Cilantro, Finely Chopped
- 8 whole Corn Tortillas
- 8 whole Large Eggs
Preparation
To make the Ranchera Sauce, heat 1 Tablespoon of oil in a medium pot over medium-high heat. Add onion, bell peppers and garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. Add salt, cumin, pepper, oregano and cayenne pepper and stir to combine. Add tomatoes, chicken stock and jalapeños and bring to a simmer. Cover and simmer for 15 minutes. Remove cover, add cilantro and cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt and/or pepper, to taste.
In a small skillet, add 1/2 teaspoon of oil over medium-high heat. Add 1 tortilla at a time and cook on each side until golden brown, about 30-45 seconds per side. Keep warm by wrapping tortillas in paper towels while you cook the eggs.
Heat remaining 1/2 Tablespoon of oil in a large skillet over medium-high heat. Add the eggs to the pan and lightly season with kosher salt and pepper. Fry eggs until the egg whites no longer jiggle on top and turn white. Cover pan with lid and cook additional 1 1/2 to 2 minutes, or until eggs are cooked sufficiently. (If you would rather your eggs over medium, just flip the eggs over on their yolks and remove from heat after 1 minute).
To plate, place 2 tortillas next to each other on the plate and top each tortilla with a fried egg. Spread desired amount of Ranchera Sauce over the eggs.
