Huevos Rancheros

Ingredients

• 8 large eggs
• 8 pieces corn tortillas
• 4 medium tomatoes
• 1 medium onions
• 2 medium jalapeños
• 1 cup cilantro
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large lime
• 1 large avocado

Instructions

1. 1

   Finely chop the onions, garlic, jalapeños, and tomatoes. Set aside.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent.

3. 3

   Add the garlic and jalapeños to the skillet and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes to the skillet, along with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well and let simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.

5. 5

   While the sauce is simmering, heat another skillet over medium heat. Add the corn tortillas, one at a time, and cook for 30 seconds on each side until warmed and slightly crispy. Keep them warm in a clean kitchen towel.

6. 6

   In the same skillet used for the tortillas, crack 8 large eggs and fry them sunny-side up for about 3-4 minutes, or until the whites are set but the yolks are still runny.

7. 7

   To serve, place two tortillas on each plate. Top with a fried egg, spoon over the spicy tomato sauce, and garnish with chopped cilantro and slices of avocado.

8. 8

   Squeeze fresh lime juice over the top for added flavor. Serve immediately.