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Instructions:
- Warm the corn tortillas in a skillet until soft and lightly toasted, then place them on serving plates.
- If using chorizo or refried beans, spread a portion over each tortilla.
- Heat the ranchero sauce in a small pan until warm.
- In a separate skillet, fry the eggs in oil or butter until the whites are set but the yolks remain runny. Season with salt and pepper.
- Place the fried eggs over the tortillas and spoon the warm ranchero sauce around or over them.
- Sprinkle shredded cheese on top so it melts into the hot sauce.
- Finish with diced tomatoes and shredded lettuce.
Variations
- Swap ranchero sauce for green chile sauce for a tangier version.
- Add sautéed onions and peppers to build in extra flavor.
- Use flour tortillas if you prefer a softer base.
- Add crispy bacon or breakfast potatoes on the side for a bigger meal.
Tips
- For richer flavor, lightly fry the tortillas in a touch of oil before assembling.
- Keep the eggs slightly runny; the yolk blends beautifully with the sauce.
- Warm your plates before serving to preserve heat and melt the cheese more effectively.
- Add sliced avocado or crema for an extra layer of creaminess and balance.
