Huevos Rancheros Recipe

BREAKFAST FAVORITES

1. 1

   GF note

   For gluten-free servings, ensure tortillas are certified gluten-free and that the ranchero sauce is GF certified.

2. 2

   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add diced red onion and jalapeño; sauté until tender, about 3–4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   Stir in the ranchero sauce and simmer for 5–7 minutes to develop the flavors. If the sauce is too thick, thin with a splash of water.

4. 4

   While sauce simmers, warm the gluten-free corn tortillas in a separate dry skillet or wrap and heat until pliable, about 30 seconds per side.

5. 5

   In another pan, fry the eggs sunny-side up in a little oil until the whites are set and the yolks reach your desired doneness, about 2–4 minutes.

6. 6

   To assemble, spread a thin layer of beans on each tortilla. Top with a fried egg, then spoon warm ranchero sauce over the eggs. Sprinkle shredded cheese over and add avocado slices.

7. 7

   Garnish each serving with chopped cilantro, remaining red onion, jalapeño slices, and a squeeze of lime juice from wedges.

8. 8

   Serve immediately. This recipe yields 4 servings.