Easy Huevos Rancheros

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Bell Pepper
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  Tomato, Canned, Crushed(425g)
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  Salsa, Prepared, Red, Store-Bought(284g)
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  Cumin, Ground(10g)
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  Cayenne Pepper, Ground
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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Egg, Whole, Large(200g)
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  JalapeñO Pepper
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  Avocado
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  Cheese, Cotija, Crumbled(15g)
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  Cilantro, Fresh
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Heat the olive oil in a large nonstick skillet over medium-high heat. Fry each corn tortilla for 30 seconds per side until lightly charred and pliable. Transfer to a paper towel-lined plate and cover with a tea towel to keep warm.
2. 2Add a splash more olive oil to the same skillet over medium-high heat. Add the diced onion, minced garlic, and bell pepper. Cook 4–5 minutes, stirring occasionally, until the peppers begin to soften and the onion turns translucent.
3. 3Stir in the crushed tomatoes, salsa, ground cumin, and cayenne pepper. Bring to a simmer over medium heat and cook 4–5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt and pepper as needed. Add water 1/4 cup at a time if the sauce is too thick.
4. 4Make 4 wells in the sauce with the back of a spoon, spacing them evenly. Crack one large egg into each well as quickly as possible to ensure even cooking.
5. 5Cook undisturbed over medium heat for 4–6 minutes, until the egg whites are opaque and set but the yolks remain runny (or longer if you prefer firmer yolks). For faster cooking, cover the skillet with a lid and check every minute to avoid overcooking.
6. 6Divide the huevos rancheros evenly into 4 serving plates while hot, ensuring each plate receives one egg, sauce, and a tortilla.
7. 7Top each serving with sliced jalapeño, fresh avocado slices, crumbled cotija cheese, and fresh cilantro leaves.