A classic Mexican breakfast, huevos rancheros (translated “ranch eggs”) is fried eggs served on warm tortillas and smothered in cooked tomato sauce. When you cut into them, the egg yolks mix with everything. So good!
1 tablespoon vegetable oil1 medium onion, chopped1 cup green bell pepper, chopped2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 (8 ounce) can Red Gold® Tomato Sauce 8 oz8 eggs1/4 cup fresh cilantro, choppedFlour or corn tortillas, heated
- In a large skillet add oil and heat over medium high heat. Add onion and green bell pepper; simmer uncovered for 5 minutes or until the onion and pepper are tender. Stir in tomatoes and heat to boiling. Reduce heat and cook an additional 5 minutes.
- In another skillet melt 2 tablespoons of butter until melted. Crack the eggs into the skillet and fry until white is set. Place cooked eggs on top of tomato sauce and sprinkle with cilantro. Serve with the tortillas.