This recipe is very near and dear to my heart because it was the last recipe my mom shared with me before she passed. She didn’t give me the exact measurements, she only told me what was in the salsa.
For me what makes hueovs rancheros is the salsa. The other day I was looking up “How to make Huevos Rancheros” just to see how other people make them and it took me to many different recipes, some added refried beans on the tostada, others used enchiladas sauce and some added cheese (which would not be a bad idea).
This recipe is so easy to make and perfect to make for breakfast even on a busy weekday morning. The salsa can be made ahead just add a little water when re-heating.
For me the secret ingredient is cumin, I absolutely LOVE cumin. I feel it gives such a great flavor to many savory dishes. You will see in many of my recipes me using cumin.
Huevos Rancheros
Ingredients
- 1 medium green bell pepper
- 1/2 onion
- 2-3 garlic cloves (depending on size)
- 1 15oz can petite diced tomatoes
- 1/2 teaspoon ground cumin
- 2 1/4 teaspoon chicken bouillon (here is my favorite bouillon https://amzn.to/2XtpdZw)
- Small tostadas
- eggs
Directions
- Dice green bell pepper, onion and garlic cloves.
- In a pan with a little oil saute bell pepper, onion and garlic cloves for about 3-5 mins until translucent.
- Then add petite diced tomatoes, bouillon and ground cumin. Let simmer for a few minutes.
- In a seperate pan fry your egg over easy or even scramble however you perfer.
- Once your egg is done put it on a tostada then add the salsa and enjoy.
