The Purring Page

Uova Ranchero (or Uova Rancheros in plural) is a popular Mexican breakfast dish that consists of eggs served on a bed of tortillas and smothered in a spicy tomato-based sauce. Here’s a recipe for uova ranchero:

Ingredients:

• 4 corn tortillas
• 4 large eggs
• 2 tablespoons of olive oil
• 1/2 onion, chopped
• 1 large garlic clove, minced
• 1 can (14.5 oz) of diced tomatoes, drained
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon of chili powder
• 1/2 teaspoon of ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Crumbled cotija cheese, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush both sides of the tortillas with olive oil and place them on a baking sheet. Bake for 10 minutes, or until crispy.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and jalapeno pepper and cook for 1 minute.
5. Add the diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, or until the sauce has thickened.
6. Make four wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. To assemble the dish, place a tortilla on each plate and spoon the tomato sauce and one egg on top of each tortilla.
8. Garnish with fresh cilantro and crumbled cotija cheese. Serve immediately.

Enjoy your uova ranchero!