Cookbook:Huevos Rancheros

| Mexican cuisine | Breakfast

Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.

Ingredients

 * 3 tablespoons (45 ml) vegetable oil
 * 1 medium onion, chopped
 * 1 clove garlic (optional), minced
 * Chopped chile peppers, to taste
 * 1 pinch chili powder
 * 4 plum tomatoes, peeled, seeded and chopped
 * 2 corn tortillas
 * 2 eggs
 * ½ teaspoon sugar
 * Salt to taste
 * Pepper to taste
 * 1 tablespoon cilantro or parsley (optional), finely chopped

Procedure

 * 1) 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).
 * 2) 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.
 * 3) Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
 * 4) In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
 * 5) If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.

Notes, tips, and variations

 * Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
 * Scramble the eggs instead of frying them.
 * Quick and simple method is to scramble eggs and add salsa to taste.