Traditional Huevos Rancheros Recipe

Preheat the oven to 425°.

Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.

Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.

While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.

Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.

In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.

Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.