Huevos Rancheros
Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
Source and licence
"Huevos Rancheros" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Huevos_Rancheros, revision 4511733), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Huevos_Rancheros&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511733
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 medium onion, chopped
- 1 clove garlic (optional), minced
- Chopped chile peppers, to taste
- 1 pinch chili powder
- 4 plum tomatoes, peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- ½ teaspoon sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon cilantro or parsley (optional), finely chopped
Method
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.