Ingredients:

  • 1 cup tomato sauce
  • 1/4 cup water
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 4 corn tortillas
  • 4 large eggs
  • 2 tbsp vegetable oil
  • 1/2 cup crumbled Cotija cheese
  • 1 medium avocado
  • 2 tbsp fresh cilantro

Instructions:

  1. In a small saucepan, heat 1 tbsp of oil over medium heat. Stir in the tomato sauce, water, garlic powder, cumin, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens, then remove from heat.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat. Fry corn tortillas for 30-60 seconds per side until edges are slightly crisp and golden brown. Remove and set aside.
  3. Add the remaining 1 tbsp of oil to the skillet. Crack the eggs into the pan and cook for 2-3 minutes until whites are set but yolks remain wobbly.
  4. Place one tortilla on each plate. Top each with two eggs and spoon the warm ranchero sauce over them. Garnish with crumbled Cotija cheese, sliced avocado, and chopped cilantro.