Sunrise Huevos Rancheros
Sun-bright eggs perched on crispy golden tortillas, swimming in a robust ranchero sauce of fire-roasted tomatoes, jalapeños, and cumin. Each bite delivers the rustic soul of a Mexican ranch morning, finished with creamy avocado slices and a generous crumble of cotija cheese.
Ingredients
- 8 large eggs
- 8 corn tortillas
- 6 Roma tomatoes, quartered
- 2 jalapeño peppers, stemmed and halved (seeded for less heat)
+ 11 more ingredients
Instructions
Roast the tomatoes, jalapeños, onion, and garlic under the broiler on a sheet pan, turning once, until charred and softened on all sides, about 10-12 minutes.
Transfer the roasted vegetables to a blender. Add the cumin and smoked paprika. Pulse until you have a chunky sauce (not completely smooth). Season with salt and pepper.
Heat 1 tablespoon of oil in a medium saucepan over medium heat. Pour in the blended sauce and simmer for 8-10 minutes, stirring occasionally, until thickened and the flavors meld. Keep warm.
In a separate large skillet, heat a thin layer of oil over medium-high heat. Fry each corn tortilla for about 30 seconds per side until lightly crisp but still pliable. Drain on paper towels.
In the same skillet, reduce heat to medium-low and fry the eggs to your liking (sunny-side up is traditional), seasoning with a pinch of salt. Work in batches of 2-3 eggs to avoid crowding.
To plate, spread a generous spoonful of warm refried black beans on each plate. Layer two fried tortillas overlapping slightly, ladle the ranchero sauce over the tortillas, and nestle two fried eggs on top.
Garnish with avocado slices, crumbled cotija, fresh cilantro, and a lime wedge on the side. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI