Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 green bell pepper, seeded and finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup water (60 ml) (if needed for consistency)
  • 8 corn tortillas
  • 2 tablespoons vegetable oil (30 ml), for frying tortillas
  • 8 large eggs
  • Salt and freshly ground black pepper to taste
  • 1/4 cup crumbled cotija cheese or feta cheese (optional garnish)
  • 1/4 cup chopped fresh cilantro (optional garnish)
  • Avocado slices, for serving (optional)

Instructions:

  1. Prepare the Ranchero Sauce: Sauté onion and bell pepper in olive oil until softened. Add garlic and jalapeño (if using) and cook until fragrant. Stir in crushed tomatoes, chili powder, cumin, oregano, salt, and pepper. Simmer until slightly thickened.
  2. Fry the Tortillas: Heat vegetable oil in a small skillet. Fry each tortilla briefly until lightly softened and pliable. Drain on paper towels.
  3. Fry the Eggs: Fry eggs in a separate skillet to your desired doneness (over easy, sunny-side up, etc.). Season with salt and pepper.
  4. Assemble the Huevos Rancheros: Place two fried tortillas on each plate. Top with a generous spoonful of ranchero sauce. Carefully place two fried eggs on top of the sauce.
  5. Garnish and Serve: Garnish with crumbled cheese and cilantro, if desired. Serve immediately with avocado slices.