Description
A hearty brunch dish featuring fried eggs topped with a savory ranchero sauce, served on warm corn tortillas.
Ingredients
Scale
- 4 small corn tortillas
- 4 large eggs
- 2 cups diced fresh tomatoes
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 small jalapeño, finely diced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Heat a saucepan over medium heat and add olive oil.
- Sauté chopped onion, garlic, and jalapeño until fragrant.
- Add diced tomatoes and simmer until the sauce thickens.
- Warm corn tortillas in a skillet until soft.
- Fry the eggs in a separate skillet until whites are set and yolks remain creamy.
- Place warm tortillas on plates.
- Top each tortilla with an egg and spoon ranchero sauce over the eggs.
- Finish with chopped cilantro and serve with lime wedges.
Notes
Using fresh, high-quality ingredients enhances the flavor. Don’t rush the sauce; allow it to simmer until thickened.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 210mg