Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1/2 cup chicken or vegetable broth (120 ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Pinch of sugar (optional, to balance acidity)
  • 4 corn tortillas
  • 2 tablespoons vegetable oil (30 ml)
  • 4 large eggs
  • Salt and pepper to taste
  • 1/4 cup crumbled queso fresco or cotija cheese (30g)
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: sliced avocado, sour cream, hot sauce

Instructions:

  1. Sauté onion, garlic, and jalapeño (if using) in olive oil until softened.
  2. Add diced tomatoes, broth, chili powder, cumin, smoked paprika, salt, pepper, and sugar (if using) to the skillet. Bring to a simmer and cook for 20 minutes, or until slightly thickened. Stir occasionally.
  3. Heat vegetable oil in a separate skillet over medium heat. Briefly fry the tortillas until lightly crisped but still pliable. Drain on paper towels.
  4. In the same skillet, fry the eggs to your desired doneness (sunny-side up, over easy, etc.). Season with salt and pepper.
  5. Place two tortillas on each plate. Spoon a generous amount of ranchero sauce over the tortillas. Top with the fried eggs.
  6. Sprinkle with queso fresco/cotija cheese and fresh cilantro. Serve immediately with your favorite toppings. Enjoy this delicious huevos rancheros recipe!