- Vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 jalapeño pepper, finely chopped
- 6 corn tortillas
- 4 tomatoes, chopped
- 1 (14 1/2 oz) can tomato sauce
- 1 tsp hot sauce
- Salt and pepper, to taste
- 6 eggs
- 1/2 cup white (queso fresco) cheese, crumbled
- 1/4 cup fresh cilantro, finely chopped
- In a large skillet, heat some oil. Sauté onion, garlic, and jalapeño pepper until soft, about 5 to 7 minutes.
- While onion, garlic, and jalapeño pepper are cooking, add additional oil to a separate skillet and heat. Add tortillas, one by one, to skillet, toasting about 3 seconds per side. Remove and set aside.
- Stir fresh tomatoes and tomato sauce into skillet with vegetables. Bring to boil. Reduce heat to medium-low and season with hot sauce, salt, and pepper. If needed, add 2 to 3 tablespoons water.
- Break eggs, one by one, over tomato-vegetable sauce. Cover and simmer over low heat until eggs are done, about 5 minutes for sunny-side-up.
- Serve over fried tortillas and garnish with cheese crumbs and chopped cilantro.
Huevos Rancheros is a very popular dish for breakfast, but it’s especially good for a weekend brunch. Gently pan-fry corn tortillas in a separate skillet to crisp them up before serving. Serve eggs over-easy or sunny-side-up, depending on your preference.