Huevos Rancheros
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- 10-inch skillet with a lid
- spatula
- Small bowl
- Paper towels
- Stovetop
Ingredients
Farmers Market Ingredients
- ½ cup onion, chopped
- 1 clove garlic, minced
- 4 eggs
- 2 Tbsp cilantro, roughly chopped
- Hot pepper sauce or salsa, to taste
Grocery Store Ingredients
- 1–2 Tbsp oil
- 1 can (10 oz) tomatoes and green chile peppers, drained
- ½ tsp salt
- ¼ tsp chili powder
- 2 6-inch tortillas, corn or flour
- ¼ cup Monterey Jack cheese, grated
- ½ avocado, sliced
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Heat 1 Tbsp oil in a 10-inch skillet over medium heat.
- Add a tortilla and cook for about 30 seconds on each side. Move it to a paper towel to drain any excess oil. Repeat with the second tortilla.
- Add another 1 Tbsp oil to the skillet if needed. Add the onion and garlic and cook over low heat until tender.
- Add the drained tomatoes and green chile peppers, the salt, and the chili powder. Simmer until slightly thickened.
- Break an egg into a small dish and carefully slide it onto the hot mixture. Repeat with the remaining eggs.
- Cover and cook over low heat for 3–5 minutes, until the eggs reach the doneness you want.
- To serve, place 2 eggs and half of the tomato mixture on each tortilla.
- Sprinkle with the cheese and add hot pepper sauce or salsa. Finish with the cilantro and the avocado slices.
Notes
Substitutions
- Monterey Jack Cheese: Crumbled cotija or queso fresco.
- Canned Tomatoes with Green Chiles: ¾ cup diced fresh tomatoes and ¼ cup diced green peppers.
- Hot Pepper Sauce or Salsa: Try a locally produced hot sauce or salsa.