Name: Mexican-Spiced Huevos Rancheros with Crispy Tortillas
Cuisine: American
Ingredients: 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; 1 avocado, sliced; 2 oz cotija cheese, crumbled; 1/2 cup fresh cilantro leaves; 4-5 radishes, thinly sliced; 2 limes, cut into wedges

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.