Ingredients with Measurements:
- 4 corn tortillas
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 large eggs
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic and cook until softened, about 3 minutes.
3. Add the ground cumin, chili powder, salt, and black pepper and cook for another minute.
4. Add the drained diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally.
5. Use a spoon to make 4 wells in the tomato mixture.
6. Crack an egg into each well.
7. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes.
8. While the eggs are cooking, heat the corn tortillas in a separate skillet over medium heat until warm and slightly crispy.
9. To serve, place a warm tortilla on each plate and top with a spoonful of the tomato mixture and an egg.
10. Sprinkle with chopped cilantro and crumbled queso fresco.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for the skillet
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 195mg
- Sodium: 630mg
- Total carbohydrates: 17g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 12g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.
Variations:
- Add sliced avocado or guacamole on top of the eggs.
- Use black beans instead of diced tomatoes for a different flavor.
- Add sliced jalapenos for some heat.
Tips and tricks:
- Make sure to drain the diced tomatoes before adding them to the skillet to prevent the mixture from becoming too watery.
- If you prefer your eggs cooked differently, adjust the cooking time accordingly.
- To make the tortillas extra crispy, brush them with a little bit of oil before heating them in the skillet.
Storage instructions:
- Store any leftover tomato mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tomato mixture and tortillas in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the Huevos Rancheros on a colorful plate with a side of fresh fruit or sliced avocado.
Garnishes:
- Chopped cilantro and crumbled queso fresco
Pairings:
- Serve with a side of refried beans or a small salad.
Suggested side dishes:
- Refried beans or a small salad.
Troubleshooting advice:
- If the tomato mixture becomes too watery, remove the lid and let it cook for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are runny to prevent any risk of foodborne illness.
Food history:
- Huevos Rancheros is a traditional Mexican breakfast dish that originated in rural Mexico.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve for breakfast or brunch.
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Region: Mexican