Description
Hello, friends! ???? Today, I’m excited to share a delicious and vibrant recipe with you: Mexican-Spiced Huevos Rancheros with Crispy Tortillas. If you love the fresh and bold flavors of Mexican cuisine, then this dish is perfect for you. It’s ideal for a hearty breakfast or brunch full of flavor. So, let’s dive in and enjoy this delightful recipe together!
Ingredients
Scale
- 8 corn tortillas
- Neutral oil
- 1/2 yellow onion, sliced
- 1 poblano pepper, seeded and sliced
- 2 jalapeños, thinly sliced
- 1 – 28 oz can whole peeled tomatoes
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 – 15 oz can pinto beans, drained and rinsed
- 4 eggs
Toppings:
- 1 avocado, sliced
- 2 oz cotija cheese, crumbled
- 1/2 cup fresh cilantro leaves
- 4–5 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- Prepare the tortillas:
Heat a layer of neutral oil in a cast iron skillet over medium heat. Fry the corn tortillas for about 2 minutes per side until crispy. Transfer them to a paper towel-lined tray to drain excess oil, then season with salt. Remove all but 1 tablespoon of oil from the skillet. - Cook the vegetables:
Add the sliced onion, poblano pepper, and jalapeños to the skillet and sauté for 2-3 minutes until softened. - Make the tomato mixture:
Add the whole peeled tomatoes, ancho chili powder, ground cumin, garlic powder, dried oregano, and kosher salt to the skillet. Use a spoon to break up the tomatoes as they cook. Stir in the drained pinto beans and bring the mixture to a simmer. Simmer for 10-15 minutes until some of the liquid evaporates and the tomatoes have broken down. - Cook the eggs:
Make four small wells in the tomato mixture and crack an egg into each one. Simmer for 8-10 minutes until the eggs are cooked to your desired doneness. For faster cooking, you can loosely cover the skillet with a lid. - Garnish and serve:
Remove the skillet from the heat and garnish with sliced avocado, cotija cheese, fresh cilantro, radishes, and lime wedges. Serve the tomato-egg mixture alongside the crispy tortillas.
Notes
- Adjust the spice level: If you prefer milder flavors, reduce the amount of jalapeños or omit them altogether. For extra heat, add an extra jalapeño or sprinkle some crushed red pepper flakes.
- Tomato consistency: Be sure to simmer the tomato mixture long enough to allow some of the liquid to evaporate. This will ensure a thicker, richer sauce that complements the eggs.
- Egg doneness: If you like your eggs runnier, cook them for a shorter time. If you prefer firmer yolks, allow them to simmer longer or cover the skillet to speed up cooking.