Huevos Rancheros

A deliciously scrumptious Mexican breakfast made with warmed tortillas, cooked tomato based salsa and fried eggs. A flavorful, cozy breakfast that's sure to satisfy those bright spicy cravings.

📝 Ingredients

• 2 lbs Roma tomatoes (or vine ripened tomatoes, cut into quarters)
• 1 - 3 canned chipotle chilies ((to taste, they are spicy))
• 4 Tbsp (approx.) olive oil, (divided)
• 1 cup chopped yellow onion
• Salt (and black pepper)
• 1 Tbsp minced garlic ((3 cloves))
• 2 tsp chili powder ((I use 1 tsp regular chili powder and 1 tsp ancho chili powder, use what you like))
• 1/4 cup chopped cilantro
• 8 (6-inch) corn tortillas
• 8 large eggs
• 1 large avocado, (sliced)
• Crumbled cotija cheese
• Prepared black beans, (refried beans, or cooked chorizo)

👨‍🍳 Instructions

1. 1Place half of the tomatoes in a food processor along with all of the chipotle peppers. Process in 1-second bursts until chopped small. Pour into a bowl and repeat with remaining tomatoes, then pour into same bowl.
2. 2Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and chili powder and saute 30 seconds longer.
3. 3Pour tomato mixture in with onion mixture in skillet. Bring to a simmer then reduce heat to medium-low, season with salt and pepper to taste and simmer until slightly thickened, about 6 to 8 minutes. Stir in cilantro.
4. 4You can serve the salsa chunky or transfer to the same food processor and pulse until it's finer and more pureed. Set salsa aside.
5. 5Heat a clean 12-inch non-stick skillet heat over medium heat, drizzle with 2 to 3 tsp oil and cook 2 to 3 tortillas at a time, cooking until golden brown spots appear on each side. Transfer tortillas to paper towels to drain (I just create a stack of tortillas between folded paper towels to keep warm). Repeat with remaining tortillas.
6. 6Return skillet to medium heat, coat with 1 1/2 tsp oil or spray inside evenly with cooking spray. Add 1 egg at a time spacing evenly apart near the edges of pan, cook 4 eggs at once. Season each egg with salt and pepper to taste and fry 2 minutes, then cover pan with lid and and cook until whites are set but yolks are still runny, about 1 to 2 minutes longer (you can also add 1 Tbsp water for added steam and even cooking when covered).
7. 7Transfer eggs to a plate, cover with foil and repeat cooking process with more oil and remaining eggs.
8. 8To assemble plate one tortilla, then spread over a heaped spoonful of salsa, then top with one fried egg. Add desired toppings.