Ingredients
Salsa
- 2 lbs Roma tomatoes or vine ripened tomatoes, cut into quarters
- 1 – 3 canned chipotle chilies (to taste, they are spicy)
- 4 Tbsp olive oil, divided
- 1 cup chopped yellow onion
- Salt and black pepper to taste
- 1 Tbsp minced garlic (3 cloves)
- 2 tsp chili powder (1 tsp regular chili powder and 1 tsp ancho chili powder, or to taste)
- 1/4 cup chopped cilantro
Tortillas and Eggs
- 8 (6-inch) corn tortillas
- 8 large eggs
Optional Toppings
- 1 large avocado, sliced
- Crumbled cotija cheese
- Prepared black beans, refried beans, or cooked chorizo
Instructions
- Prepare the Tomato-Chipotle Salsa: Place half of the quartered tomatoes and all the chipotle chilies in a food processor. Pulse in 1-second bursts until chopped finely. Pour into a bowl, then repeat with the remaining tomatoes and pour into the same bowl.
- Sauté Aromatics: Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and chili powder, and sauté for another 30 seconds until fragrant.
- Simmer the Salsa: Pour the tomato mixture into the skillet with the onions. Bring to a simmer, then reduce heat to medium-low. Season with salt and pepper to taste. Let simmer until slightly thickened, about 6 to 8 minutes. Stir in chopped cilantro. Optionally, pulse the salsa in the food processor for a finer purity or leave it chunky. Set aside.
- Cook the Tortillas: Heat a clean 12-inch non-stick skillet over medium heat and drizzle with 2-3 teaspoons of olive oil. Cook 2 to 3 tortillas at a time, flipping until golden brown spots appear on each side. Transfer tortillas to paper towels to drain and keep warm by stacking them between folded paper towels. Repeat until all are cooked.
- Fry the Eggs: Return the skillet to medium heat and coat with 1½ teaspoons olive oil or use cooking spray. Add eggs one at a time spaced evenly near the edges, cooking up to 4 eggs at once. Season each egg with salt and pepper. Fry for 2 minutes, then cover the pan with a lid and cook until whites are set but yolks remain runny, about 1-2 minutes longer. For steam-assisted cooking, add 1 Tbsp water before covering. Transfer cooked eggs to a plate and cover with foil. Repeat with remaining eggs.
- Assemble the Huevos Rancheros: Place one warm tortilla on each plate. Spread a heaping spoonful of salsa over the tortilla, then top with a fried egg. Add optional toppings such as sliced avocado, crumbled cotija cheese, and beans or cooked chorizo as desired. Serve immediately.
Notes
- If you prefer a milder salsa, start with one chipotle chili and adjust to taste.
- For crispier tortillas, cook them slightly longer or use a bit more oil.
- Use fresh cilantro for the best flavor boost in the salsa.
- To make this dish vegetarian, omit chorizo and use refried beans.
- Serve with fresh lime wedges for a citrusy contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
