June 16, 2022 //
Breakfast
Nana Maggie’s Huevos Rancheros
What's Special
This delicious recipe was given to me by my grandma and it’s as authentic as it can get.
Personal Recipe
Notes
Pair this with a side of seasoned potatoes for an even more filling delicious breakfast. Any left over salsa can be stored in the fridge and used for breakfast the next day!
Nana Maggie’s Huevos Rancheros
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients
- Corn tortillas
- Eggs
- Avocado or olive oil
- Shredded cheese
Salsa
- 1/2 of a tomato
- 1/2 of a small white onion
- 2/3 of an Anaheim chili pepper
- 8oz can of tomato sauce
- 1 tsp of corn starch
- Salt
- Pepper
- Garlic powder
Instructions
Start with the salsa
- While dicing up the tomato, onion, and chili pepper, heat up a pan with oil on a medium to low heat
- Throw the tomato, onion, and chili pepper into the pan and mix it up with the oil.
- Add salt, pepper, and garlic powder to taste and cooking for a few minutes until the onion is translucent.
- Add the can of tomato sauce and cook for a few minutes.
- Fill 2/3 of the empty can with water and throw into the pan while mixing. Cook for a few minutes.
- Fill 1/3 of the can with cold water, mix in the corn starch, and throw into the pan while mixing.
- Cover and let simmer.
The rest
- While the salsa is cooking, heat up a small pan with oil, and heat up another pan with about a tablespoon of oil for the eggs
- While frying your eggs, fry both sides of the corn tortillas (flipping the tortilla over to get the other side). You will need one tortilla per egg.
- Place two tortillas side by side on a plate, put one egg on top of each tortilla, and top with a good amount of salsa along with shredded cheese.