Huevos Rancheros

If you go to brunch with me you will notice that 9 times out of 10, if it's on the menu, I will order huevos rancheros. So, this past weekend, since I wasn't in the mood to drop $30 for a plate of food and a mimosa, I decided to make it myself. This is my take on the Mexican breakfast staple with crispy corn tortillas, chunky tomato sauce, and perfectly cooked sunny side up eggs. It's delicious, super easy, and perfect if you're trying to save money!

Huevos Rancheros

Makes 2 servings

Ingredients [for the sauce]

• 1 - 28 oz can San Marzano tomatoes
• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, diced
• 2 big cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper

Ingredients [for everything else]

• 4 corn tortillas (I used La Tortilla Factory yellow corn )
• 4 eggs
• 4 tablespoons extra virgin olive oil
• Cooking spray (or more oil if you prefer to cook your eggs that way) 
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges
• A few shakes of your favorite hot sauce (I used Tapatio)
• Salt & pepper to taste

Optional Add-Ons

• Avocado or guacamole
• Sour cream

Directions

~ Always read through the ingredient list & full directions first. Do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: onion, garlic, cilantro (for both the sauce and eggs), lime, and avocado (optional). ~

1. Heat oil for the sauce in a saucepan over medium heat. Sauté onion and a pinch of salt & pepper until the onion becomes translucent, about 5 minutes. Add in the garlic and cook another 2 minutes.
2. Stir in the tomatoes with the garlic and onions. Add salt, pepper, chili powder, cumin, and cilantro. Stir, reduce heat to medium-low, and cook uncovered for about 10 minutes. If you prefer your sauce to be more smooth, puree it in a blender when it's done cooking. Be sure to hold a towel over the lid -- blending hot liquid can be dangerous if it escapes the blender.
   ~ While the tomato mixture is cooking... ~
3. Heat 1 tablespoon of oil on medium-high in a small pan. When the oil is hot, fry 1 tortilla until it browns a little, about 15 seconds each side. Repeat for each tortilla. Place tortillas on paper towel to drain excess grease then set aside and keep warm.
4. Spray a small frying pan with cooking spray* and heat to medium-low. Crack eggs onto the pan**, season with salt and pepper, and cook until the whites of the eggs are opaque but the yolks still jiggle when you shake the pan (gently, of course).
5. Place 2 tortillas on a plate and top with sauce, 2 eggs, and fresh cilantro. Serve with hot sauce, lime wedges, and any of the optional toppings listed above. Enjoy!

* If you don't have cooking spray just use 1 tablespoon of oil instead.
** 1 or 2 eggs at a time, depending on the size of your pan. You want the edges of the eggs to brown so don't overcrowd your pan!