🌶️ Huevos Rancheros (Ranch-Style Eggs)

🕒 Ready in: 20–25 minutes

🍽️ Servings: 2

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🧄 Ingredients:

For the Ranchero Sauce

• 1 tbsp olive oil
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
• 1 small jalapeño or serrano chili, finely chopped (adjust to taste)
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• Optional: a splash of water or broth to loosen the sauce
• Fresh cilantro, chopped (for garnish)

For Assembly

• 2 corn tortillas
• 2 large eggs
• 1 tbsp oil (for frying)
• Refried beans (optional, for spreading on tortillas)
• Crumbled queso fresco or feta
• Avocado slices
• Hot sauce or salsa (optional)

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🍳 Instructions:

1. Make the Ranchero Sauce
   Heat olive oil in a pan over medium heat. Sauté the onion for 2–3 minutes until softened.
   Add garlic, jalapeño, and tomatoes. Cook for 5–7 minutes until slightly thickened.
   Stir in cumin, salt, and pepper. Blend for a smoother sauce (optional). Keep warm.
2. Fry the Tortillas
   In a separate skillet, heat a little oil and lightly fry the tortillas until crispy but still pliable (about 1 minute per side). Set on paper towels.
3. Cook the Eggs
   In the same pan, crack the eggs and cook sunny-side up (or as preferred). Season with salt.
4. Assemble
   • Optional: spread refried beans on the tortillas.
   • Top each tortilla with a fried egg.
   • Spoon ranchero sauce over the eggs.
   • Garnish with crumbled cheese, avocado, cilantro, and hot sauce if desired.

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💡 Tips:

• Add chorizo or black beans for a heartier version.
• Use store-bought salsa roja for a shortcut ranchero sauce.
• Turn it into a breakfast tostada by crisping the tortilla even more!