Mexican🥚 Egg & tofu

Huevos Rancheros

Name: Huevos Rancheros
Cuisine: Mexican
Ingredients: ~2 eggs; ~2 corn tortillas; ~1 tbsp oil; ~½ cup roasted tomato salsa; ~¼ tsp salt; ~¼ cups queso fresco; ~2 tbsp cilantro; ~2 tbsp water

A classic Mexican brunch dish featuring sunny-side-up eggs on warm corn tortillas, topped with warm roasted tomato salsa and finished with fresh cheese and cilantro.

Adapted from a video by Rick Bayless

Let's Make Huevos Rancheros

Watch on YouTube

Ingredients

eggsas needed for serving~2est.
corn tortillasfresh or leftover~2est.
oilfor spraying tortillas~1 tbspest.
roasted tomato salsamade with roasted garlic, roasted onion, and jalapeño~½ cupest.
saltto taste~¼ tspest.
queso frescoor substitute with añejo or crumbled goat cheese~¼ cupsest.
cilantrofresh leaves for garnish~2 tbspest.
waterto adjust salsa consistency~2 tbspest.

Steps

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1
Cook eggs sunny-side-up in a nonstick skillet over low heat, which ensures consistent texture throughout the whites and yolks.
2
Season the cooked egg whites with salt.
3
Lightly spray corn tortillas with oil on both sides, place them in a heavy-duty microwave-safe bag without sealing, and heat in the microwave for about a minute until soft and pliable.
4
Carefully open the hot microwave bag to release steam, then place the warmed tortillas on a serving plate.
5
Slide the cooked sunny-side-up eggs onto the warm tortillas.
6
Heat the roasted tomato salsa in a pan with a little water to adjust consistency, bring to a rolling boil, then spoon the warm salsa around the egg yolks.
7
Garnish with crumbled queso fresco and fresh cilantro leaves. Optionally add diced avocado or other toppings of choice.

Huevos Rancheros

Ingredients

Steps

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