Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium yellow onion, finely diced (approx. 1/2 cup)
  • 1 clove garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/4 cup tomato sauce (60 ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 corn tortillas
  • 2 tablespoons vegetable oil (30 ml)
  • 4 large eggs
  • 1/4 cup shredded Monterey Jack cheese, or your favorite (30g)
  • Fresh cilantro leaves, chopped (for garnish)
  • Optional toppings: avocado slices, sour cream, hot sauce

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add onion and sauté until softened. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Stir in diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until slightly thickened. Taste and adjust seasonings as needed.
  3. Heat vegetable oil in a large skillet over medium heat. Fry tortillas one at a time until lightly crispy on both sides, about 1-2 minutes per side. Drain on paper towels.
  4. In the same skillet, cook the eggs to your liking (sunny-side up, over easy, etc.). Aim for runny yolks!
  5. Place two tortillas on each plate. Top each tortilla with a fried egg. Spoon tomato-chili sauce generously over the eggs.
  6. Sprinkle with shredded cheese and fresh cilantro. Serve immediately with your favorite toppings. Enjoy your huevos rancheros!