Huevos Rancheros

Prep Time 5

Cook Time 30

Servings servings

Calories 499kcal

Heat a saucepan over medium heat. Once hot, add half of the oil, saute the onions until they start to soften, then add the peppers and garlic. Saute until everything is soft. Stir in the cumin and tomatoes. Season with salt and pepper. Bring to a simmer until about half of the liquid evaoprates. Then place in a blender or use a stick immersion blender to blend until mostly smooth. Taste and adjust the seasoning with salt if needed. Cover with a lid and set aside.
Heat a nonstick pan on medium heat. Once hot, brown the sausage while crumbling into smaller pieces until it is cooked through. (if using already cooked chorizo just warm it in the pan).
Heat a nonstick pan on medium low heat. Cook half of the taco shells on both sides then set aside. Place the remaining shells in the pan along with Monterey jack cheese in the center, let the cheese melt then roll them into a cigar.
Heat a nonstick pan on medium low heat. Once hot, add the remaining oil and crack the eggs into the pan. Cover with a lid and cook until the whites of the eggs are firm. Season with salt and pepper. (adding a teaspoon of water, or more as needed, to the pan will help to cook the egg whites faster).
Place a warmed taco shell on the plate, spoon on the sauce, top with eggs, crumbled sausage, more sauce, cotija cheese, and avocado. Serve the rolled up shell with cheese on the side. Garnish with cilantro. Serve with apple.