Prep 45 mins
Cook 23 mins
Serve with a side of chorizo or bacon and a side of refried pinto beans.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3⁄4 cup chopped roasted mild green chili pepper (preferably New Mexican or poblano)
- 2 cups canned crushed tomatoes
- 1 tablespoon white vinegar
- 1 -2 teaspoon sugar
- 1⁄2 teaspoon cumin seed, toasted and ground
- 1⁄2 teaspoon salt (or to taste)
- 1⁄3 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- vegetable oil (for panfrying)
- 8 corn tortillas
- 8 large eggs
- 2 tablespoons unsalted butter
- fresh ground black pepper
- 1⁄2 cup grated monterey jack cheese or 1⁄2 cup mild cheddar cheese or 1⁄2 cup asadero cheese
- Mexican crema or sour cream
- fresh cilantro stem
- To make the sauce: warm the oil in a skillet over medium heat; stir in the onion and garlic; cook 2-3 minutes or until limp.
- Mix in the chile, tomatoes, vinegar, sugar, cumin, and salt; bring to a boil.
- Decrease heat to a simmer; cover and cook 15 minutes or until thickened but still spoonable.
- Stir in the cilantro and lime juice shortly before removing from the heat; set aside.
- Heat about ¼ inch of oil in a large skillet; dip the tortillas into the oil, 1 or 2 at a time, and cook for a few seconds, until soft and pliable.
- Drain the tortillas and arrange 2 overlapping on each of 4 plates.
- Break the eggs, 2 by 2, into cups or small bowls.
- Pour out of the skillet all but enough oil to generously coat the surface.
- Warm the skillet again over medium heat for 1-2 minutes.
- Add 1 to 2 teaspoons of the butter, and when the foam subsides, in a about 1 minute, pour in the eggs and begin to fry them, 2 to 4 at a time, depending on the size of your skillet.
- Cook for 1 minute, seasoning generously with salt and pepper while the eggs cook.
- As they cook, use a spatula to scoop up some of the butter to drizzle over the whites.
- Then turn the heat down to low and continue cooking and drizzling with butter for about 1 minute or until done to your liking.
- Repeat with remaining eggs, adding more butter to the skillet as necessary.
- Top each tortilla with a fried egg; sprinkle a couple of tablespoons of the cheese over each serving of eggs and top with equal portions of the sauce.
- Serve the eggs immediately, with crema and cilantro.
This is fantastic!! The roasted poblano pepper in the sauce really takes it to a whole new level. My husband and I both love huevos rancheros, but this recipe is the best we've tried! It does take some time to prepare (especially if you roast and sweat the pepper yourself), but it's definitely worth it. Thanks NurseDi for another winner!!!