Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 medium onion, chopped
- 1 clove garlic (optional), minced
- Chopped chile peppers, to taste
- 1 pinch chili powder
- 4 plum tomatoes, peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- ½ teaspoon sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon cilantro or parsley (optional), finely chopped
Make it step by step
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.