Huevos Rancheros

Ingredients

• For the ranchero sauce: 1 (14 oz) can fire-roasted tomatoes
• 1/4 onion, chopped
• 1 clove garlic
• 1 jalapeño, stemmed (seeded for less heat)
• 1/2 tsp salt
• 1 tbsp vegetable oil
• For serving: 1/4 cup vegetable oil
• 8 corn tortillas
• 8 large eggs
• 1/2 cup crumbled cotija or queso fresco
• chopped cilantro, sliced avocado and refried beans (optional)

Steps

1. Blend the tomatoes, onion, garlic, jalapeño and salt until smooth. Heat 1 tbsp oil in a saucepan, add the sauce (it will splatter) and simmer 8 to 10 minutes until slightly thickened.
2. Heat the 1/4 cup oil in a skillet over medium-high heat. Fry the tortillas one at a time until crisp at the edges, 30 seconds per side. Drain on paper towels.
3. Fry the eggs in a nonstick skillet with a little oil until the whites are set and the yolks are still soft.
4. Put 2 tortillas on each plate, top each with an egg and spoon the warm sauce around and over.
5. Sprinkle with the cheese and cilantro and serve with avocado and beans if you like.

TipThe sauce keeps for 5 days in the fridge and is good on scrambled eggs or tacos too.