Huevos Rancheros

Ingredients

• 8 large eggs
• 8 corn tortillas
• 14½ oz canned diced tomatoes
• 1 jalapeño
• ½ onion
• 2 garlic cloves
• ¼ cup cilantro (optional)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cheddar cheese, shredded (optional)
• 1 avocado (optional)

Steps

1. Finely dice the onion and jalapeño (remove seeds for less heat). Mince the garlic.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and jalapeño and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Stir in the diced tomatoes (undrained), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Keep warm.
4. While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Fry the corn tortillas one at a time for about 30 seconds per side until softened and slightly crispy. Set aside on a plate.
5. In the same skillet, fry the eggs to your desired doneness (sunny-side up is traditional). You will need to do this in batches.
6. To serve, place two fried tortillas on each plate, top each with a fried egg, and generously spoon the warm ranchero sauce over them. Garnish with fresh cilantro, shredded cheese, or sliced avocado if desired.