This Cinco de Mayo I decided to surprise my hubby with a Mexican breakfast in bed. Huevos Rancheros are a common breakfast plate served on farms in Mexico and have become so mainstream here in NYC. I decided to make a healthier version of them at home that's also pretty quick. To make it more authentic, you can serve this with sliced avocados and some refried beans, but I find that the below serving is usually big enough for breakfast.
- Preheat oven to 300F
- In a heated skillet, add 1 teaspoon oil and chopped onions. When the onions become soft and translucent, add garlic, chili powder and cumin. Stir to combine.
- Next, add the chopped tomatoes and let them form a paste with the onions and garlic until well combined. After a minute or two of cooking together, add the tomato puree and salt. Cover and let it simmer for 3-4 minutes. Then remove the lid and allow the sauce to thicken. Your sauce is done.
- On an adjacent burner, heat remaining oil in a frying pan and break open the eggs to fry. Try to do them in pairs so that they cook together and can be removed as a single serving.
- Once the eggs are done to your liking (note: usually eaten sunny side up), add the tortillas to the oven to heat them up and make them crispy (roughly 5 minutes).
- To plate, lay the tortilla and scoop a few teaspoons of the sauce on it, starting from the center and spreading towards the edges. Place 2 eggs on top of the sauce and another spoon of sauce on top. Sprinkle some shredded cheese and garnish with salt, pepper and cilantro leaves. Serve hot so that the cheese melts with the heat of the eggs and tortilla.