Mexican Sunrise Eggs with Avocado
A low-carb Mexican breakfast with fried eggs over a zesty tomato-jalapeño sauce, topped with cheese and fresh cilantro.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyEasy
- Servings4
Start your day with a burst of flavor. These huevos rancheros are a classic Mexican breakfast, reimagined to keep carbs low while packing in taste. The combination of runny yolks, smoky tomato sauce, creamy avocado, and salty cheese is simply irresistible.
This recipe is perfect for a leisurely weekend brunch or a hearty weekday breakfast. It's easy to prepare and uses simple, fresh ingredients. The sauce can be made ahead, and the eggs are fried to perfection with crispy edges and soft centers.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Heat one third of the olive oil in a saucepan over medium heat. Add the jalapeños and cook until they soften slightly, about 2-3 minutes.
- Add the chopped onion and minced garlic, and cook, stirring, until the onion becomes translucent, about 5 minutes.
- Pour in the crushed tomatoes and reduce the heat to low. Cover and simmer until the sauce thickens and the tomatoes are fully cooked, about 30 minutes.
- Season with half of the salt and pepper, or to taste. Remove from heat and set aside.
- In a large frying pan, heat the remaining olive oil over medium heat. Fry the eggs one at a time, until the whites are set but the yolks are still runny, and the edges are crispy.
- Sprinkle the fried eggs with a little salt and pepper.
- To serve, spoon the tomato sauce onto plates, place the eggs on top, and garnish with crumbled queso fresco and chopped cilantro. Serve with avocado slices on the side.
💡 Tips
- For a spicier sauce, leave the seeds in the jalapeños.
- If you prefer softer yolks, cook the eggs for less time.
- The sauce can be made ahead and reheated gently.
Inspired by a recipe from Diet Doctor