There's nothing quite like starting the morning with Huevos Rancheros. This traditional Mexican breakfast of tortillas, tomatoes, fried eggs, and spices will fill you up inside and out!
Huevos Rancheros
Makes:
4 servings
Hands-on time:
10 minutes
Start-to-eat time:
20 minutes
Ingredients
- 6 tablespoons oil, divided
- 3 tomatoes, diced small
- ¼ onion, diced small
- 1 garlic clove, minced
- 1 serrano or jalapeño pepper, deveined & minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 corn tortillas
- 4 eggs
- optional addition: refried beans
- toppings: shredded cheese, sour cream, cilantro, green onion
Kids kitchen skills:
- chopping & dicing
- stovetop cooking
- frying eggs
Tools:
- knife & cutting board
- measuring cups & spoons
- medium pan & spatula
- small bowl & spoon
Step-by-step
Grown-up steps: Grown ups may want to supervise as kids use the stovetop to cook their sauce, tortillas, and eggs. If kids prefer the sauce smoother, you can always purée in the blender before serving. Also, after removing the sauce and eggs from the pan, make sure to wipe it down before adding in the tortillas to fry, or they might get soggy.
- Heat 1 tablespoon of oil over medium heat in a medium sized pan.
- Add tomatoes, onion, garlic, jalapeño, salt, black pepper and cook until tomatoes release juice and start to thicken, about 8 minutes. Sauce will be chunky. Pour in a bowl and set aside.
- Heat another 2 tablespoons of oil in the pan over medium-high heat, and lightly fry each tortilla, about 1 minute on each side until lightly golden and crispy. Set aside on a paper towel-lined plate to drain.
- In the same pan heat 3 tablespoons of oil. Crack the eggs one at a time, and fry sunny side up or cook to preference.
- Place tortilla on a plate, add sunny side up egg, and spoon the sauce around the whites. Sprinkle with toppings, add a side of beans, and repeat.
