
Time
25 minutes
Servings
2
Calories
581
Fried eggs served on warm corn tortillas, drenched in a vibrant, homemade ranchero sauce and topped with fresh avocado and cilantro.
581
cal
16.2g
protein
16.9g
carbs
51.9g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| corn tortillas | 8 pieces | 9 | 0g | 2g | 0g | |||
| large eggs | 4 whole | 143 | 13g | 1g | 10g | |||
| vegetable oil | 0.25 cups | 241 | 0g | 0g | 27g | |||
| Roma tomatoes | 3 whole | 17 | 1g | 4g | 0g | |||
| serrano pepper | 1 whole | 1 | 0g | 0g | 0g | |||
| garlic clove | 1 clove | 2 | 0g | 1g | 0g | |||
| white onion | 0.25 whole | 6 | 0g | 1g | 0g | |||
| chicken broth | 0.25 cups | 2 | 0g | 0g | 0g | |||
| avocado | 1 whole | 161 | 2g | 9g | 15g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| corn tortillas | 8 pieces | 9 | 0g | 2g | 0g | |||
| large eggs | 4 whole | 143 | 13g | 1g | 10g | |||
| vegetable oil | 0.25 cups | 241 | 0g | 0g | 27g | |||
| Roma tomatoes | 3 whole | 17 | 1g | 4g | 0g | |||
| serrano pepper | 1 whole | 1 | 0g | 0g | 0g | |||
| garlic clove | 1 clove | 2 | 0g | 1g | 0g | |||
| white onion | 0.25 whole | 6 | 0g | 1g | 0g | |||
| chicken broth | 0.25 cups | 2 | 0g | 0g | 0g | |||
| avocado | 1 whole | 161 | 2g | 9g | 15g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
Step 1
For the ranchero sauce: Roughly chop tomatoes, serrano, garlic, and onion. Sauté in a pan with a little oil until softened. Blend with chicken broth until smooth.
Step 2
Heat a small amount of oil in a skillet. Fry corn tortillas one at a time until soft and pliable but not crispy. Set aside.
Step 3
In the same skillet, fry eggs to your desired doneness (sunny-side up is traditional).
Step 4
To assemble, place two tortillas on each plate. Top each with a fried egg. Spoon generous amounts of warm ranchero sauce over the eggs.
Step 5
Garnish with sliced avocado and fresh cilantro.
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