- 2 pounds ripe tomatoes, cored and chopped
- 2 medium jalapeños, seeded, if desired, and chopped
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 4 large eggs
- 8 corn tortillas, warmed
- Chopped fresh cilantro and/or crumbled cotija cheese for garnish
Sheet Pan Huevos Rancheros
A sheet pan and a blender are the keys to success for this easy twist on a classic Mexican egg recipe that works just as well for dinner as it does for breakfast or brunch. Serve with creamy refried beans or garlicky black beans to make this meal even more comforting.
Nutrition Information
146
Calories
42g
Carbohydrates
10g
Protein
364mg
Potassium
6g
Fiber
13g
Sugar
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