Mini Huevos Rancheros
Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch.
- Serves: 4 persons
- 2tablespoons olive oil
- ½medium onion, finely chopped
- ½green bell pepper, finely chopped
- ½jalapeno pepper, seeded and finely chopped
- 1(14.5 ounce) can diced tomatoes, drained
- 1teaspoon paprika
- 1teaspoon salt
- ½teaspoon ground cumin
- ¼teaspoon ground black pepper
- nonstick cooking spray
- 8large eggs
- 4(6 inch) corn tortillas
- chopped fresh cilantro
Step 1Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
Step 2Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
Step 3Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.