Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
- 3 tablespoons 45ml vegetable oil
- 1 medium onion chopped
- 1 clove garlic finely chopped (optional)
- chopped chili peppers to taste
- 1 pinch chili powder
- 4 plum tomatoes peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- 1/2 teaspoon sugar 
- salt and pepper to taste
- 1 tablespoon cilantro or parsley finely chopped (optional)
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown, 4 or 5 minutes.
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
Scramble the eggs instead of frying them.
Quick and simple method is to scramble eggs and add salsa to taste.