Give your breakfast a twist with these Huevos Rancheros. Originally prepared as a working man’s morning meal in rural Mexican farms, it’s a deliciously satisfying way to start your day. The garlicky tomato sauce... makes the eggs come alive, while the cilantro gives it a special zing.
In a medium saucepan over medium heat, add 1 tablespoon olive oil. Add garlic and cook until fragrant, about 1 minute. Add diced tomatoes and hot sauce. Bring to a simmer. Cook for 20 to 25 minutes or until sauce is slightly thickened. Season with salt and pepper.
Wrap tortillas in foil and place in oven to warm in the oven about 15 minutes while prepping the other ingredients.
In a sauté pan over medium heat, add 1 tablespoon olive oil. Add onions and peppers and sauté until tender, about 10 minutes. Season with salt and pepper. Place cooked peppers and onions in a small bowl and reserve.
To the same pan, add remaining olive oil. Add eggs and cook to desired doneness.
Assemble tortillas on separate plates. Top each tortilla with tomato sauce, pepper-onion mixture, and one egg. Garnish with cilantro and cheese. Serve immediately.