Description
Easy Huevos Rancheros is a classic Mexican breakfast featuring sunny-side-up eggs served on warm corn tortillas topped with fresh tomato salsa, ripe avocado, and a sprinkle of cilantro. This quick and flavorful dish is perfect for a satisfying morning meal with a balance of textures and vibrant flavors.
Ingredients
Scale
Base
- 4-6 small Corn Tortillas (Soft yet sturdy enough to hold all the delicious components.)
Eggs
- 4 large Eggs (Cooked sunny-side-up for runny yolks.)
- 1 tablespoon Cooking Oil (Such as olive oil or vegetable oil.)
- Salt, to taste
- Pepper, to taste
Toppings
- 1 cup Tomato Salsa (Can be store-bought or homemade.)
- 1 Ripe Avocado (Sliced or diced.)
- 1/4 cup Chopped Cilantro (For garnish.)
Instructions
- Cook the Eggs: Heat a non-stick skillet over medium heat and add 1 tablespoon of cooking oil. Once hot, crack 4 large eggs into the skillet and cook for 2-3 minutes until the whites are set but yolks remain runny.
- Warm the Tortillas: In a separate skillet, warm the corn tortillas over low heat for about 30 seconds on each side until they become soft and pliable.
- Assemble the Base: Place 2 warm corn tortillas on each plate as the base for the dish.
- Add Eggs: Carefully place one cooked sunny-side-up egg on top of each tortilla.
- Top with Salsa and Avocado: Spoon the tomato salsa generously over the eggs, then add sliced or diced ripe avocado on top.
- Garnish and Season: Sprinkle chopped cilantro over the assembled huevos rancheros and season with salt and pepper according to taste.
- Serve Warm: Serve immediately while the dish is warm for the best flavor and texture experience.
Notes
- You can use homemade or store-bought salsa depending on your time and preference.
- For a spicier kick, add sliced jalapeños or a dash of hot sauce.
- To make it vegetarian, ensure the salsa contains no meat or animal-based products.
- Leftover tortillas can be stored wrapped in a damp cloth to maintain softness.
- Adding a sprinkle of cheese like queso fresco adds richness if desired.
