This flavorful interpretation of huevos rancheros contains shallots, cilantro leaves, and jalapeno pepper. Try your own version, using ingredients such as cheese, sour cream, or refried beans.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes and shallots with 1/2 teaspoon salt in a blender, and puree. Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add the tomato mixture, and simmer until reduced slightly, about 2 minutes; set aside.

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  • Heat remaining tablespoon oil in a medium nonstick skillet over medium-high heat. Add 1 tortilla, and cook until bubbles form and edges begin to brown, 30 to 45 seconds. Turn, and cook for 10 seconds more. Drain on paper towels. Repeat with remaining tortilla. Place 1 tortilla on each of two plates.

  • If necessary, add a bit more oil to pan. Crack the eggs into the skillet, and cook sunny-side up (until whites are set and yolks are still soft), about 2 minutes. Slide one egg onto each tortilla.

  • Spread sauce around eggs so that the sauce covers the entire white, leaving only the yolk showing. Sprinkle with salt and pepper, and garnish with cilantro and jalapeno. Serve immediately.

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