Huevos Rancheros + Roasted tomato and garlic salsa


One of my favorite breakfasts made at home with homemade salsa. Serve it up with a side of beans, sausage and tater tots yum!


Huevos Rancheros

Serves 5


5 corn tortillas

oil for frying

1 ½ cup salsa (see below for recipe)

2 Tbs. olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

½ red onion, sliced

2 Tbsp. butter

5 eggs

4 oz. cheddar cheese, shredded


Heat oil to 375 degrees. Add tortillas to oil and fry for about 5 minutes, or until crunchy. Lay on a paper towel. Heat oil in skillet over medium-high heat. Add peppers and onions. Cook until softened about 10 minutes. Take off heat and add salsa, mix well. On non-stick skillet over medium heat add butter and crack eggs. After about 1 minute of cooking sprinkle cheese on eggs. Cover so cheese will melt and cook till egg whites are no longer clear. Place fried tortilla on plate, then egg on top and then salsa with peppers and onions.


Roasted Tomato and Garlic Salsa


6 roma tomatoes, cut in half

2 Tbsp. olive oil

2 tsp. chili powder

1/2 onion, coarsely chopped

3 cloves of garlic

1 jalapeno (or some slices of pickled jalapeno)

1 tsp. cumin

1 tsp. oregano


Heat oven to 400 degrees. Place tomatoes on baking sheet cut side up and spread olive oil and sprinkle chili powder on top. Place in oven for 45 minutes, or until tomatoes begin to brown. Place all ingredients in food processor, season with salt and pepper.


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