Huevos rancheros

Ingrédients

• 2 tbsp neutral oil
• 8 small corn tortillas
• 1/4 medium onion (chopped)
• 14.5 oz fire roasted tomatoes (1 can)
• 1/4 cup roasted green chile (or 1 jalapeno, chopped)
• 1/2 cup chicken broth (or vegetable broth, no sodium preferred)
• 1 tsp oregano (Mexican preferred)
• 1/2 tsp ground cumin
• 2 cups refried beans (optional)
• 8 eggs
• 2 tbsp fresh cilantro (chopped)
• 2 tbsp queso fresco (crumbled)

Préparation

1. 1

   Add about 1 tbsp neutral oil to a sauce pan. Add the onions and sauté until soft, but not brown. Add the tomatoes, chiles, chicken stock, oregano, and cumin. Bring to a simmer and reduce until slightly thick, 7-10 minutes. Taste and season with salt.

2. 2

   Warm up the refried beans, if using.

3. 3

   Meanwhile, heat 1-2 tbsp of neutral oil in a heavy skillet. When the oil is hot, carefully fry the tortillas until lightly crisp and golden, flipping once, 15-20 seconds per side. Let drain on paper towels or a wire rack.

4. 4

   Once the tortillas are finished, fry the eggs sunny side up to your preferred doneness in the same pan.

5. 5

   To assemble: Lay the fried tortillas on a plate, slightly overlapping. Top with salsa and an egg on each tortilla. Top the eggs with a touch more salsa. Serve with refried beans on the side and finish with cilantro and queso fresco and enjoy!