Huevos Rancheros with Roasted Tomato-Chipotle Salsa

Huevos Rancheros with Roasted Tomato-Chipotle Salsa ingredients

• 1.5 lbs Roma tomatoes
• 1 small white onion
• 3 garlic cloves
• 1-2 tbsp chipotles in adobo
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 tbsp olive oil
• 8 corn tortillas
• 8 large eggs
• 1/4 cup vegetable oil
• 1/4 cup cotija cheese
• 2 tbsp fresh cilantro
• 1 avocado
• 1/4 cup Mexican crema or sour cream

Watch how to make Huevos Rancheros with Roasted Tomato-Chipotle Salsa

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Huevos Rancheros with Roasted Tomato-Chipotle Salsa

1. Preheat your oven to 400°F (200°C). Halve the 1.5 lbs Roma tomatoes, quarter the small white onion, and peel the 3 garlic cloves. Arrange them on a baking sheet.
2. Drizzle the tomatoes, onion, and garlic with 1 tablespoon of olive oil. Roast in the preheated oven for 20-25 minutes, or until the vegetables are softened and slightly charred around the edges, enhancing their natural sweetness.
3. Carefully transfer the roasted vegetables to a blender. Add 1-2 tablespoons chipotles in adobo (adjust to your spice preference), 1/2 cup chicken or vegetable broth, 1/4 cup fresh cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Blend until smooth.
4. Pour the salsa into a small saucepan and bring to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until the salsa slightly thickens. Taste and adjust seasoning as needed, then keep warm.
5. Heat 1/4 cup vegetable oil in a large skillet or non-stick pan over medium heat. Fry the 8 corn tortillas, one at a time, for about 30 seconds per side, until pliable but not crispy. This makes them easier to handle and prevents them from breaking. Drain on paper towels.
6. In the same skillet (add a little more oil if needed), fry the 8 large eggs to your desired doneness, preferably over easy or sunny-side up, so the yolk remains runny. Season each egg lightly with salt and pepper.
7. To assemble each serving, place two warm tortillas on a plate. Spoon a generous amount of the warm roasted tomato-chipotle salsa over the tortillas, ensuring they are well coated.
8. Carefully place two fried eggs on top of the sauced tortillas. Allow the warm salsa to gently cook the whites if they are still very runny.
9. Garnish each plate with a sprinkle of 1/4 cup crumbled cotija cheese, a tablespoon of fresh cilantro, slices of 1 avocado, and a dollop of 1/4 cup Mexican crema or sour cream.
10. Serve immediately, encouraging guests to break the runny yolk and mix it with the salsa and tortillas for a rich, satisfying bite.

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