Huevos Rancheros is a traditional Mexican breakfast dish that's perfect for vegetarians! You can easily enhance this flavorful meal by adding extra veggies or toppings!
- 3 large tomatoes, quartered
- ½ white onion, halved again
- 1 serrano or jalapeño chile, stemmed and halved
- 2 tablespoon corn oil
- ½ cup low-sodium chicken broth
- ½ teaspoon salt
- vegetable oil, for frying
- 4 large corn tortillas
- 8 large eggs
- ¼ cup crumbled queso fresco
- 3 tablespoon white onion, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- Combine tomatoes, onion, chile, and garlic in a blender, blend until completely smooth.
- Place a pot or skillet over high heat and coat with corn oil.
- When oil is hazy, carefully pour in the tomato puree and fry it for a few seconds.
- When bubbling, stir in the broth and salt.
- Reduce heat to medium-low.
- Simmer, stirring occasionally, until the sauce depends in color and thickens (30 minutes).
- Remove from the heat and cover to keep warm.
- Pour the vegetable oil into a large skillet to 1/4 inch depth and put over medium heat.
- When oil is hazy, add tortillas (1 or 2 at a time).
- Fry until lightly crisped around the edges but pliable.
- Transfer to a plate lined with paper towels to drain.
- Repeat until all tortillas are fried.
- In another skillet, warmed to medium heat, fry the eggs, 2 at a time, until set.
- Dip each tortilla in the warm ranchero sauce to coat and place on a plate.
- Cover with fried eggs and spoon over more sauce (the warm sauce will finish cooking yolks).
- Garnish with quest fresco, onion, and cilantro.