Mexico
Huevos Rancheros
Huevos Rancheros, prepared with vegetable oil, medium onion, garlic (optional).
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Mexico
Huevos Rancheros, prepared with vegetable oil, medium onion, garlic (optional).
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Cooking pot · Stirring spoon · Spoon
5 clear steps
To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up. Stir in the listed ½ teaspoon sugar with the tomatoes.
Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
Use the remaining oil to fry the eggs until the whites and yolks are firm. For a runny yolk, use pasteurized eggs. Place each egg on a tortilla and spoon over the warm ranchero sauce.
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