Easy Huevos Rancheros
A vibrant and satisfying dish that brings the essence of Mexican cuisine right to your dinner table, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Non-stick Skillet
- Spatula
- Kitchen Towel
Ingredients
Tortillas
- 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.
Salsa
- 1 cup Tomato Salsa Can be store-bought or homemade.
Avocado
- 1 Ripe Avocado Sliced or diced.
Cilantro
- 1/4 cup Chopped Cilantro For garnish.
Seasoning
- to taste Salt
- to taste Pepper
Cooking Oil
- 1 tablespoon Cooking Oil Such as olive oil or vegetable oil.
Instructions
- 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 are runny.
- Warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side until pliable.
- Assemble by placing 2 warm corn tortillas on each plate, then add one egg on top of each tortilla.
- Spoon about 1 cup of tomato salsa over the eggs, then add sliced avocado on top.
- Sprinkle chopped cilantro over the top and season with salt and pepper to taste.
- Serve immediately while warm.
Notes
For variations, consider adding beans, jalapeños, or different types of tortillas. This dish is versatile and can be adapted to your family's preferences.