Anti Inflammatory Classic Huevos Rancheros
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Learn more →Ingredients
4 servings
For the salsa ranchera
- 1 can (28 oz) whole peeled tomatoes
- 2 jalapeños, stems removed, roughly chopped
- ½ white onion, roughly chopped
- 3 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ tsp salt, plus more to taste
For the beans
- 1 can (16 oz) refried beans
- ¼ tsp ground cumin
For assembly
- 8 corn tortillas
- 3 tbsp vegetable oil, dividedChef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
- 8 large eggs
- salt and pepper to taste
For serving
- ½ cup crumbled cotija cheese
Can be omittedcotija cheese
- 1 avocado, sliced
- ¼ cup fresh cilantro leaves
- lime wedges, for serving
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Combine the canned tomatoes (with their juices), jalapeños, onion, and garlic in a blender or food processor and pulse until the mixture is roughly pureed but still has some texture — not completely smooth.
- 2
Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat until shimmering. Pour in the tomato mixture — it will spatter, so stand back — and stir in the cumin, oregano, and 1/2 tsp salt. Cook, stirring occasionally, until the sauce darkens slightly and thickens enough to coat the back of a spoon, about 10–12 minutes. Taste and adjust salt. Reduce heat to low to keep warm.
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