When I lived in Southern California, I developed an affection for huevos rancheros for breakfast. In Philly, plenty of places have some version of huevos rancheros, but they’re just not as saucy as what I am used to back home. So, when I get a hankering, I usually end up making my own.
Here’s my ranchero sauce recipe:
1 small yellow onion, chopped
1 jalapeño pepper, chopped
2 cloves garlic, chopped
1/4 tsp ground cumin
1 tsp dried oregano
1 tsp chile powder
1/2 tsp cayenne pepper
1/4 tsp chile pepper flakes
8 oz tomato sauce
lime juice to taste
water if needed to thin out sauce
optional grated cheese (cheddar or jack)
optional cilantro or scallions for garnish
First, I sauté the onion, pepper, and garlic in a saucepan until the onion is translucent. Next, I add the spices, stir until incorporated, then add the tomato sauce and simmer for about 10 minutes. If it gets too thick, I add some water. When it smells ready, I add a squirt of lime juice, then blend with a stick immersion blender. I don’t mind the sauce being thick and chunky, so sometimes I skip this step.
Meanwhile, I fry up 2 corn tortillas per serving, and 2 eggs sunny side up or over easy. I layer the corn tortillas with ranchero sauce below and between each layer, then top with the eggs and any remaining sauce. Optionally, grated cheese can be added on top and/or between the tortillas. This time, I used some crumbled pepper jack and garnished with chopped scallions and more jalapeño.