Huevos Rancheros with Tomatillo Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 525
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 393
- Sodium
- 751
- Total: 23 min
- Prep: 3 min
- Cook: 20 min
Ingredients
For the salsa:
1 tablespoon vegetable oil
1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
1/4 cup finely chopped yellow onion
1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped
2 medium garlic cloves, halved
1/2 cup packed fresh cilantro leaves
2 teaspoons white vinegar
1 teaspoon kosher salt
For the eggs:
8 large eggs
2 to 3 teaspoons white vinegar
For the tortillas:
8 corn tortillas
1/4 cup vegetable oil
3 ounces cotija cheese, crumbled (can substitute feta)
Sour cream and sliced avocado, optional
Directions
- For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
- For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
- For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
- To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.