Meant to post this sooner but with so
much going on I haven’t been blogging every often.
I REALLY enjoy searching for new breakfast ideas since breakfast is my
favorite meal of the day. I love this because it introduces
new dishes to my 9 year old who can be very picky. She sees
that breakfast doesn’t always have to be a sugary treats.
Which I’m not going to lie, I LOVE sugary treats for breakfast but I like
trying new things like huevos rancheros.
As much as I love Mexican food you’d think I would have tried
this classic Mexican breakfast before now.
It was so good, I can’t wait to make it again.
A little salt, black pepper, cumin, oregano & cayenne pepper to season.
I love how bright & bold the veggies look in the pan.
This helps make sure no egg shell gets into the pan.
3 tbsp olive oil, divided
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1/2 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1 1/2 cups tomatoes and their juices, chopped
1/2 cup chicken stock
1 tbsp jalapeno peppers, finely chopped
2 tbsp fresh cilantro, finely chopped
To make the Rancheros Sauce, heat 1 tbsp oil in medium pan over medium-high heat. Add onion, bell peppers & garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. Add salt, cumin, pepper, oregano & cayenne pepper. Stir. Add tomatoes, chicken stock & jalapenos. Bring to a simmer. Cover while simmering for 15 minutes. Remove cover, add cilantro & cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt & pepper to taste.
In a small skillet, add 1/2 tsp oil over medium-high heat. Add 1 corn tortilla at a time & cook on each side until golden brown. About 30-45 seconds per side. Keep warm by wrapping in tin foil while you cook the eggs.
Heat remaining 1/2 tbsp oil in large skillet over medium-high heat. Add the eggs to the pan & lightly season with salt & pepper. Fry eggs until the egg whites no longer giggle on top and turn white. Cover pan with lid & cook additional 1 1/2 to 2 minutes, or until eggs are cooked sufficiently.