Huevos Rancheros

👨‍🍳 Instructions

1. 1

   Prepare the Ranchero Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Add minced garlic and jalapeno (if using), and cook for another minute until fragrant.

2. 2

   Stir in the diced tomatoes (undrained), chicken broth, cumin, and chili powder. Bring to a simmer, then reduce heat to low and let it gently cook for 15-20 minutes, allowing flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.

3. 3

   While the sauce simmers, warm the tortillas. You can do this by heating them in a dry skillet for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly frying them in a little oil until pliable.

4. 4

   Fry the Eggs: In a separate skillet, cook the eggs to your preference (sunny-side up, over easy, etc.). You can cook them one or two at a time, depending on your skillet size.

5. 5

   Assemble: Place two warm tortillas on each plate. Spoon a generous amount of ranchero sauce over the tortillas. Top each with a fried egg. Sprinkle with shredded cheese and fresh cilantro.

6. 6

   Serve immediately, optionally with sides like refried beans or avocado slices.