Huevos Rancheros

• 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

Ingredients for 2 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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).

   Stovetop
2. 2

   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.

   Stovetop
3. 3

   Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.

4. 4

   In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.

   Stovetop
5. 5

   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.

   Stovetop