Huevos Rancheros make a great meal anytime of the day. It’s one of my favorite ways to enjoy eggs. It’s a Mexican dish consisting of fried or poached eggs covered with a spicy sauce of red or green tomatoes and usually served on a tortilla. [American Spanish : Spanish huevos, pl. of huevo, egg + American Spanish rancheros, pl. of ranchero, ranch-style.]
I often play around with different versions of this dish, this is by far the fastest and easiest version yet and the flavor was outstanding. I usually prepare this dish more traditionally using tortillas. But the tortillas I had on hand were a bit past their prime and I substituted tortilla chips. Usually I would prepare this dish with fresh tomatoes or canned in the winter if the fresh tomatoes are less flavorful. I use onions and jalapeno to complete the red sauce for the dish. The other morning I thought salsa has all those ingredients and I poured some homemade salsa into the pan sometimes easy is better.
If you want to cut the fat and calories, use corn tortillas. Spray each side of the tortillas with PAM cooking spray and place on a baking sheet in an oven preheated to 325 degrees F for 6 or 7 minutes, flipping once halfway through the cooking time.
This recipe serves 2.
20 -25 corn tortilla chips
¼ cup finely shredded cheese (a Mexican blend, cheddar or mozzarella)
1 ½ cups tomato salsa of choice
1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
2 to 4 eggs ( 1 or 2 per person)
Preheat oven to 250 degrees F. Divide tortilla chips evenly between two plates. Sprinkle cheese over tortilla chips. Place in oven to melt cheese. Over medium high heat, add salsa to sauté pan. With dried cilantro add it to the pan immediately. With fresh cilantro add after the salsa has simmered in the pan for 3 or 4 minutes. In separate pan, fry or poach eggs. Pour salsa mixture over tortillas/tortilla chips and top with egg/eggs and enjoy. Serve with a sliced avocado, guacamole, or refried beans. Top with additional salsa if desired.