Mini Huevos Rancheros
Description
Brunch will never be boring when you serve this Mexican-inspired recipe for mini huevos rancheros featuring a better-than-storebought homemade salsa.
Ingredients
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2 tablespoons olive oil
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1/2 medium onion, finely chopped
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1/2 green bell pepper, finely chopped
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1/2 jalapeno pepper, seeded and finely chopped
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1 (14 1/2 ounce) can diced tomatoes, drained
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1 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/4 teaspoon ground black pepper
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nonstick cooking spray
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8 large eggs
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4 (6 inch) corn tortillas
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chopped fresh cilantro
Directions
1
Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
2
Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
3
Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.