Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (283 g), such as Rotel
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 8 corn tortillas
  • 2 tablespoons vegetable oil (30 ml), for frying tortillas
  • 4 large eggs
  • 1/4 cup crumbled Cotija cheese or feta cheese (about 30 g), for garnish
  • 1/4 cup chopped fresh cilantro, for garnish
  • Avocado slices, for serving (optional)
  • Sour cream or Greek yogurt, for serving (optional)
  • Hot sauce, for serving (optional)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add jalapeño (if using). Stir in crushed tomatoes, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper. Simmer for at least 20 minutes, or longer for deeper flavour.
  2. Heat vegetable oil in a small frying pan. Fry each tortilla briefly on both sides until lightly crisp, about 30 seconds per side. Drain on paper towels. Alternatively, bake in a 350F/175C oven for 5-7 minutes, or warm over a gas flame using tongs.
  3. Fry eggs to your desired doneness (over easy, over medium, sunny-side up).
  4. Place two tortillas on each plate. Spoon a generous amount of Salsa Ranchera over the tortillas. Top with a fried egg. Garnish with Cotija cheese and cilantro. Serve immediately with avocado slices, sour cream, and hot sauce, if desired.