CentMenu / Breakfast
Huevos rancheros
Corn tortillas, tomato sauce and fried eggs make a satisfying Mexican breakfast.
VegetarianNo gluten ingredientsNo dairy ingredients
Ingredients
2 servings · US + metric
- 4 eggs
- 4 corn tortillas
- 7.05 oz (200 g) passata
- 0.5 onion
- ½ tsp (1 g) ground cumin
- 1 tbsp (15 ml) sunflower oil
- ¼ tsp (1 g) salt
Let’s cook
Finely chop 0.5 onion; heat 1½ tsp (7.5 ml) sunflower oil in a skillet over medium heat and sauté for 3 minutes.
Add 7.05 oz (200 g) passata, ½ tsp (1 g) ground cumin and ¼ tsp (1 g) salt and simmer over low heat for 5 minutes; transfer to a bowl.
Warm 4 corn tortillas in the same pan over medium heat for 30 seconds per side; set aside.
Add 1½ tsp (7.5 ml) sunflower oil and fry 4 eggs over medium-low heat for 4–5 minutes, until whites and yolks are set; serve on the tortillas with the sauce.