authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunny-side up eggs on fried tortillas covered in a spicy tomato salsa
Posted by
MexFoodJournal
10/10/2017
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Preparation Time : 5 mins
Cooking Time : 15-20 mins
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Ingredients :
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4 eggs
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3 Roma tomatoes
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1 serrano chile
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1/4 medium white onion
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1 clove of garlic
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1/2 teaspoon thyme
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1/2 cup cooking oil + 1 tablespoon
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2 or 3 tablespoons of water
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4 corn tortillas
Method :
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SALSA
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Roughly chop the tomatoes, onion, garlic and serrano chile.
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Add to your blender jar.
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Add 1/2 teaspoon thyme to the blender jar.
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Add 2 tablespoons of water.
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Blend until smooth. About 1 minute.
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Heat 1 tablespoon of cooking oil in a saucepan to hot.
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Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
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Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
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Salt to taste.
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TORTILLAS
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Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
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Heat the oil to medium hot.
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Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
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Drain the tortillas of excess oil and set aside.
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SUNNY SIDE UP EGGS
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Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
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Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
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Cook until the white are just cooked through and the yolks are still runny.
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SERVING
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Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
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Gently place the eggs on the tortillas.
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Spoon the warm spicy tomato salsa over the eggs.
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Garnish the beans with 3 tortilla chips.
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