Huevos Rancheros with Charred Salsa
There's a reason huevos rancheros is one of the most beloved breakfasts in Mexico. It's the perfect balance of simple ingredients done exactly right. Crispy fried tortillas, runny fried eggs, and a smoky, charred tomato salsa that ties everything together with a warmth that wakes you up better than coffee.
This version chars the tomatoes, jalapeño, and onion directly over a gas flame or under the broiler until they're blistered and blackened in spots, which gives the salsa a deep, smoky complexity you can't get from raw tomatoes. Blend it just enough to keep some texture, season it with cumin and a squeeze of lime, and you've got a salsa that could carry the whole dish on its own.
Fry the tortillas in a little oil until they're golden and crispy, top each one with a fried egg, ladle the warm salsa over everything, and finish with crumbled cotija, avocado slices, and fresh cilantro. This is a breakfast worth waking up for.
Ingredients
- ● 4 pieces large eggs
- ● 4 pieces corn tortillas
- ● 4 large Roma tomatoes
- ● 1 piece jalapeño
- ● 1/2 medium white onion
- ● 2 cloves garlic
- ● 1/2 tsp ground cumin
- ● 1 tbsp lime juice
- ● 1/4 cup cotija cheese
- ● 1 piece ripe avocado
- ● 2 tbsp fresh cilantro
- ● 3 tbsp neutral oil
- ● 1 tsp kosher salt
Instructions
- 1Char the vegetables: place the tomatoes, jalapeño, onion rounds, and unpeeled garlic directly over a gas flame or under a broiler set to high. Turn occasionally until blistered and blackened in spots on all sides, about 6-8 minutes.
- 2Peel the garlic and remove the jalapeño stem. Transfer all the charred vegetables to a blender with the cumin, lime juice, and 3/4 teaspoon salt. Pulse until you have a chunky salsa - don't over-blend.
- 3Pour the salsa into a small saucepan and simmer over medium heat for 5 minutes to let the flavors meld. Taste and adjust salt. Keep warm.
- 4Heat 2 tablespoons oil in a skillet over medium-high heat. Fry the tortillas one at a time for 30-45 seconds per side until golden and slightly crispy but still pliable. Drain on paper towels and sprinkle with a pinch of salt.
- 5Add the remaining tablespoon of oil to the same skillet. Fry the eggs sunny-side up over medium heat until the whites are set and the edges are lacy and crispy, about 2-3 minutes.
- 6Place a fried tortilla on each plate, top with a fried egg, and ladle warm charred salsa generously over the top. Garnish with crumbled cotija, avocado slices, and cilantro. Serve immediately.
Nutrition Facts
| Calories | 320 |
|---|---|
| Protein | 14g |
| Carbohydrates | 22g |
| Fat | 21g |
