Huevos Rancheros

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 large eggs
• 1 can (15 oz) diced tomatoes
• 1 jalapeño pepper
• 1/2 white onion
• 2 cloves garlic
• 1 tsp ground cumin
• 8 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tbsp vegetable oil
• fresh cilantro

Directions

1. Dice the onion and jalapeño, then mince the garlic. Heat 1 tbsp oil in a skillet over medium heat and cook the onion and jalapeño for 3 minutes until soft.
2. Add the garlic and cumin, stir for 30 seconds, then pour in the diced tomatoes with their juices. Simmer uncovered for 8 minutes until the sauce thickens slightly and season with salt.
3. Warm the tortillas in a dry skillet or directly over a flame for about 30 seconds per side, then stack two per plate.
4. In a separate nonstick pan, heat the remaining oil over medium heat and fry the eggs sunny-side up until the whites are set but yolks are still runny, about 3 minutes.
5. Spoon a generous amount of tomato sauce over the tortillas on each plate, then lay two fried eggs on top.
6. Scatter shredded cheese and fresh cilantro over everything and serve immediately.

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