Eggcellent Huevos Rancheros
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • ¼ cup cubed avocado
  • 4 large eggs
  • 1 tablespoon unsalted butter, divided
  • 4 small white corn tortillas
  • 3/4 cup chicken broth
  • 2 tablespoon fresh cilantro leaves, divided
  • ½ teaspoon honey
  • ¼ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 3/4 teaspoon fine sea salt, divided
  • ½ teaspoon lime juice, divided
  • ½ chipotle pepper in adobo sauce, chopped
  • 1 (15-ounce) can no salt added tomato sauce
  • 2 garlic cloves, minced
  • 3 tablespoon finely diced yellow onion
  • 1 tablespoon crumbled cotija cheese
Directions
  1. Add the olive oil to a small saucepan. Add the diced onion and sauté over medium heat for about 5 minutes. Add the minced garlic and cook for 1 minute. Add the tomato sauce, chopped chipotle pepper, 1/4 teaspoon lime juice, 1/2 teaspoon salt, chili powder, and cumin. Cook over medium-low heat for 20 minutes. Transfer to a blender and add the remaining lime juice, honey, 1 tablespoon cilantro leaves, and chicken broth. Season with salt to taste.
  2. Using a 2 1/4-inch round cutter, cut a hole in the middle of each tortilla. Melt a small amount of the butter in a small sauté pan over medium-high heat. Add a tortilla and cook for 1 minute. Reduce the heat to medium. Crack an egg in a small bowl and then gently slip it onto the middle of the tortilla so that the yolk fits in the hole. Sprinkle a pinch of salt over the egg. Cover and cook for 2 minutes. Carefully flip the tortilla over and cook for a few seconds. Transfer to a plate. Repeat the process with the remaining butter, tortillas and eggs.
  3. Serve each egg-in-a-tortilla with the ranchero sauce, cubed avocado, Cotija cheese, and remaining cilantro leaves.