Huevos Rancheros (Mexican Sunny-Side Up Eggs)
Huevos rancheros (literally translated to “rancher’s eggs”) are a popular breakfast dish of fried eggs and lightly fried corn tortillas topped with fresh salsa.
- 4 corn tortillas
- Vegetable or canola oil
- 4 eggs
- Salt and pepper
- Solecito Salsa Verde
- Optional toppings:
- 1/2 cup crumbled queso fresco or grated Monterey Jack
- 1 cup cooked chorizo
- 1 avocado, peeled, pitted and sliced
- Crema fresca or sour cream
- In a small saucepan, heat a little bit of Salsa Verde and medium-low heat. Let simmer.
- Heat 1 - 2 tablespoons of oil in a medium non-stick pan or skillet at medium-high heat. Place one tortilla in the skillet and cook until light and golden but not crispy or charred (about 30 seconds); flip and cook for another 30 seconds. Remove from oil and place on a clean paper towel or brown paper bag to remove excess oil. Repeat this process with the remaining three tortillas, adding a bit more oil to the pan if necessary.
- Add 1 - 2 more tablespoons to the pan, if needed. Crack the eggs into the skillet, ensuring they do not overlap (you may need to work in batches). Sprinkle with salt and pepper, to taste. Cook for approx. 3 minutes being careful not to move the eggs around. Once or twice, gently scoop up a bit of the hot oil with a spoon and drizzle it over the egg yolk to cook the outside of the yolk while keeping the inside runny).
- Gently remove each egg, placing each one on a fried tortilla. Drizzle with the warm Salsa Verde. Serve with the sides and toppings of your choice.
- Servings : 2-4
- Recipe Type : Breakfast, Brunch