Huevos Rancheros

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ whole small white onion
• 1 whole fresh jalapeño
• 14 ounces canned whole peeled tomatoes
• ¼ cup fresh cilantro, loosely packed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 vegetable oil
• 4 whole large eggs
• 4 whole corn or flour tortillas (6-inch)
• ½ whole fresh lime
• ¼ cup fresh cilantro sprigs for garnish
• ¼ cup crumbled queso fresco (optional)

Instructions

1. 1

   Pour 2 tablespoons of extra-virgin olive oil into a 10-inch skillet and set it over medium heat. Let it warm for 1 minute until shimmering slightly.

2. 2

   While the oil heats, dice half a small white onion into 1/4-inch pieces — you should have about 1/4 cup. Stem and seed 1 fresh jalapeño, then mince it finely (leave some seeds if you like heat). Add both to the hot oil and sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and softens. You should smell a pleasant, mild onion and chile aroma.

3. 3

   Pour in one 14-ounce can of whole peeled tomatoes (juice and all), breaking them gently with the back of a wooden spoon as you add them. Stir to combine with the onion and jalapeño.

4. 4

   Coarsely chop about 0.25 cup of fresh cilantro leaves and stir into the sauce along with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Reduce the heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes break down. The sauce should bubble gently at the edges — if it's boiling vigorously, lower the heat further. You'll know it's ready when it coats the back of a spoon and tastes balanced between the bright acidity of tomato, the heat of jalapeño, and the savory onion.

5. 5

   While the sauce simmers, warm your tortillas. Wrap 4 corn or flour tortillas (6-inch) in a damp kitchen towel and microwave them for 45-60 seconds, or hold them directly over a gas flame with tongs, rotating every 2-3 seconds, until warm and pliable. Set them aside on a plate and cover with the towel to keep warm.

6. 6

   Heat 2 tablespoons of vegetable oil in a separate 10-inch nonstick or cast iron skillet over medium-high heat. Let it preheat for 1-2 minutes until a drop of water dances and immediately evaporates on contact. This high heat is essential for crispy, lacy-edged fried eggs.

7. 7

   Crack 4 large eggs directly into the hot oil — you can fry all 4 at once if the pan is wide enough, or work in two batches. Let them sizzle undisturbed for 2-3 minutes until the whites are completely set and the edges turn golden and crispy. If you want runny yolks, stop here. If you prefer your yolks set, cover the pan with a lid and cook for another 1-2 minutes until the yolk is no longer jiggly when you gently shake the pan. Season each egg lightly with a pinch of salt and black pepper as soon as you remove it from the heat.

8. 8

   To assemble, place 2 warm tortillas on each serving plate, overlapping them slightly. Ladle about 1/2 cup of warm ranchero sauce over and around the tortillas. Carefully place 2 fried eggs on top of each plate's tortillas, nestling them slightly into the sauce.

9. 9

   Garnish with fresh cilantro sprigs, squeeze a small wedge of fresh lime over each plate, and scatter about 2 tablespoons of crumbled queso fresco on top if using. Serve immediately while the eggs are warm and the tortillas are still soft.

Tools you’ll need

• 10-inch skillet
• wooden spoon
• 10-inch nonstick or cast iron skillet
• skillet lid (optional)
• tongs
• damp kitchen towel
• microwave (or gas stovetop)
• two serving plates
• ladle

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