Matador’s Huevo’s Rancheros

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Breakfast

Matador's Huevos Rancheros

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Certified Organic®

Whether it’s breakfast or dinner, this meal is easy to make and full of flavor (and let’s be real, it’s almost too gorgeous to eat!)

Ingredients

4	Phil’s Free Range White Eggs
1 tsp	Canola oil
1/4 cup	Finely chopped onion
1	Small garlic clove, minced
1 tsp	Ground cumin
1 tsp	Dried oregano
1/4 tsp	Salt
1 tbsp	Tomato paste
1 tbsp	Roasted, diced green jalapeno chili pepper
1 can (14 oz)	Canned diced tomatoes, undrained
4	Small corn tortillas, 6 inch
2 tsp	Butter
To taste	Salt and Pepper
1/4 cup	Crumbled feta cheese
1/4 cup	Coarsely chopped fresh cilantro
4	Lime wedges

Directions

Step-1

Heat oil in nonstick skillet over medium-high heat. Cook onion and garlic for 3-5 minutes, stirring often, or until softened. Stir in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. Add tomatoes with juice; reduce heat to medium-low and simmer for 2-3 minutes or until slightly thickened. Remove skillet from heat and cover to keep warm.

Step-2

Bake tortillas in single layer on large baking sheet in preheated 400F oven for 7-10 minutes or until crispy

Step-3

For sunny-side up, over easy or over hard eggs: heat butter in large nonstick skillet over medium high heat until just melted. Break eggs and slip into skillet 1 at a time. Immediately reduce heat to low.

Step-4

Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired doneness. Sprinkle eggs lightly with salt and pepper.

Step-4

Spoon warm sauce evenly over tortillas on four plates. Top each tortilla with fried egg and sprinkle with feta and cilantro. Serve immediately with lime wedges.

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