Huevos

Huevos rancheros is the Mexican breakfast that turns simple ingredients into something worth getting out of bed for. Poached eggs sit on warm, steamed flour tortillas and get smothered in a quick tomato sauce made from fresh tomatoes, onions, garlic, and red pepper flakes. A shower of grated cheddar on top melts into the hot sauce.

The sauce comes together fast: onions and garlic soften gently in olive oil for five minutes, then chopped tomatoes and chili flakes join the pan. It stays chunky and fresh rather than cooking down into a smooth puree, which keeps the textures interesting on the plate.

Poaching the eggs separately while the sauce simmers means both components finish at the same time. Runny yolks mixing with the spicy tomato sauce is the whole point.

Kitchen Tips

• Poach the eggs gently in barely simmering water. A rolling boil shreds the whites into wispy threads.
• Steam the tortillas instead of frying them. They stay soft and pliable, which is what you want as a base for runny eggs.
• Grate the cheddar on the fine side of the grater so it melts quickly from the residual heat of the sauce.
• Adjust the red pepper flakes to your heat tolerance. Two and a half teaspoons is fairly spicy.

Variations

• Swap flour tortillas for corn tortillas for a more traditional approach.
• Add a can of black beans warmed and spooned alongside for a heartier plate.
• Top with sliced avocado, a dollop of sour cream, and fresh cilantro.