A popular Mexican dish, corn tortillas are layered with fried egg, homemade tomato sauce and topped with cilantro, avocado, sour cream and cheese. Breakfast, lunch or dinner ... every meal is the right time for huevos rancheros.
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Ingredients
In a medium saucepan, heat 1 tbsp (15 mL) oil over medium-high heat. Add onion and garlic; sauté until onion is translucent, 3-5 minutes. Add chipotle pepper and sauté 1 minute. Add diced tomatoes, oregano, cilantro, jalapeno, salt and pepper. Bring to a boil. Reduce heat and simmer 10 minutes; remove from heat. Stir in lime juice. Using immersion blender, purée sauce until almost smooth or to desired consistency. Keep sauce warm over low heat until ready to serve.
Heat 1 tbsp (15 mL) oil in non-stick skillet over medium-high heat. Add 1 tortilla, and fry 30 seconds per side, or until edges are slightly crispy. Repeat with remaining tortillas, adding remaining 2 tbsp (30 mL) oil as needed.
Place 2 tortillas on each plate. Top each tortilla with a fried egg and drizzle sauce around egg. Serve topped with cilantro, avocado, sour cream and cheese.
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