질문하기
Eggs poached or fried in a rustic tomato-chile ranchera sauce. This high protein, healthy breakfast supports intermittent fasting meal windows and fuels the whole family's morning.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tomatoes (halved, cut side down), onion, jalapeños, and garlic. Cook, turning occasionally, until vegetables are blistered and softened, about 7 minutes.
Transfer the softened vegetables to a blender and blend until mostly smooth but still slightly chunky for texture.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Pour in the blended sauce, add salt and pepper, and simmer uncovered for 8–10 minutes until thickened and deepened in flavor, stirring occasionally.
Crack the eggs, one at a time, directly into the simmering ranchera sauce, spacing them evenly apart. Reduce the heat to low, cover, and poach the eggs for 5–7 minutes, until the whites are set but the yolks remain soft.
Garnish with fresh cilantro. Serve the eggs and sauce together immediately, spooning extra sauce over each portion. For fried eggs, fry in a separate nonstick skillet and serve with the sauce spooned over.
