Empty My Fridge
Easy Huevos Rancheros a Mexican Breakfast non traditional way
Ingredients
- Olive oil1 tbsp
- Onion1
- Garlic2 cloves
- Bell pepper1
- Crushed tomatoes15 oz
- Salsa10 oz
- Cumin · ground2 tsp
- Cayenne pepper1 pinch
- Salt1 pinch
- Pepper1 pinch
- Egg4
- Jalapeño chili1
- Avocado4
- Cottage cheese1 tbsp
- Cilantro1 handful
- Corn tortilla4
Instructions
- Heat oil in the same pan and fry the onion, garlic and red pepper for about 5 minutes, until the peppers just begin to soften and the onion turns translucent.
- Add the crushed tomatoes, salsa, cumin, cayenne (if using), salt and pepper to taste. Bring to the boil.
- Reduce the heat to low and simmer for a further 4 to 5 minutes, until the sauce starts to thicken.
- Make 4 wells in the sauce and crack an egg into each one.
- Cook undisturbed until the eggs are done to your liking.
- Serve the eggs and sauce over the tortillas, topped with jalapeño slices, avocado, cheese and cilantro.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionEggTomatoBell pepperTortillaAvocadoCanned tomato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.