Let’s talk breakfast – and not just any breakfast, but one that’s packed with flavor and a little bit of a kick. Enter Huevos Rancheros. This dish has become a favorite in my kitchen, especially on lazy weekend mornings when I crave something more exciting than cereal. Imagine crispy tortillas topped with warm refried beans, perfectly cooked eggs, and a zesty ranchero sauce. Add some avocado, crumbled cheese, and a squeeze of lime, and you’ve got a breakfast that will make you jump out of bed!
Olive Oil: You’ll need some good olive oil to cook the veggies. Onion, Garlic, and Jalapeño: These veggies are the base for our sauce. Adjust the jalapeño for desired heat. Fire-Roasted Tomatoes: I love using fire roasted tomatoes because they give an extra smoky, rich tomato flavor. Diced tomatoes are a great substitute. Ground Cumin and Smoked Paprika: For depth and smokiness to the sauce.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, and 1 finely chopped, seeded jalapeño. Cook for about 5 minutes, until the onion is soft and translucent. Tip: Cooking the onion until it’s translucent brings out its sweetness and mellows the flavor. Stir in one 14.5-ounce can of fire-roasted tomatoes (with their juice), 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, and salt and pepper to taste. Bring to a simmer and cook for about 10 minutes, until the sauce thickens slightly. Tip: Simmering the sauce helps blend the flavors and reduces the tomatoes for a more concentrated taste. Stir in ¼ cup of chopped fresh cilantro and set the sauce aside. In a large skillet, heat a little olive oil over medium heat. Warm 4 small corn tortillas, one at a time, until they are pliable and slightly crispy on the edges. Set them aside on a plate. Tip: Warming the tortillas makes them more flexible and less likely to break. In the same skillet, cook 4 large eggs to your desired doneness. For traditional Huevos Rancheros, cook the eggs sunny-side up so the yolks remain runny. Spread a layer of warmed refried beans on each tortilla. Place a cooked egg on top of the beans on each tortilla. Spoon the ranchero sauce over the eggs. Garnish with ½ cup of crumbled feta cheese (or queso fresco), 1 sliced avocado, and chopped fresh cilantro. Serve with lime wedges on the side.
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