Eggs Rancheros
Dive into the bold, vibrant flavors of Eggs Rancheros, a classic Mexican-inspired breakfast that’s as satisfying as it is easy to make. This dish features crispy corn tortillas topped with a rich, spiced tomato and jalapeño sauce, perfectly cooked eggs with runny yolks, and a medley of fresh toppings like creamy avocado, shredded cheddar cheese, and zesty cilantro. The combination of smoky cumin, chili powder, and garlic creates a robust flavor base, while the simplicity of the preparation makes it an ideal choice for breakfast or brunch. Ready in just 35 minutes, this comforting yet nutritious recipe is perfect for impressing guests or elevating your morning routine. Serve it hot and let each bite transport you to the heart of Mexico!
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic cloves
- 14.5 ounces canned diced tomatoes
- 1 small (seeded and minced) jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 large eggs
- 2 tablespoons (chopped) fresh cilantro
- 1 medium (sliced) avocado
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, jalapeño, ground cumin, and chili powder. Cook for another 1 minute until fragrant.
Add the canned diced tomatoes, salt, and black pepper to the skillet. Simmer the mixture for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
While the sauce cooks, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the corn tortillas one at a time and cook for 1-2 minutes per side until lightly crispy. Set aside on a plate lined with paper towels.
Using the back of a spoon, create small wells in the tomato sauce for the eggs. Crack each egg into a well and cover the skillet with a lid. Cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
To assemble, place two crispy tortillas on each plate. Spoon the tomato sauce and eggs over the tortillas.
Sprinkle shredded cheddar cheese and chopped cilantro over the top, then garnish with avocado slices.
Serve immediately and enjoy your Eggs Rancheros!
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 20.3 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1224 mg | 94% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
