Mini Huevos Rancheros

Brunch will never be boring when you serve this Mexican-inspired recipe for mini huevos rancheros featuring a better-than-storebought homemade salsa.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 294 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 (14.5 ounce) can diced tomatoes, drained
• nonstick cooking spray
• 4 (6 inch) corn tortillas
• chopped fresh cilantro
• 8 large eggs
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 0.5 medium onion, finely chopped
• 0.5 green bell pepper, finely chopped
• 0.5 jalapeno pepper, seeded and finely chopped

Recipe Instructions

Step 1

Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.

Step 2

Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.

Step 3

Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.