Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons (45 ml ) vegetable oil
- 1 medium onion , chopped
- 1 clove garlic (optional), minced
- Chopped chile peppers , to taste
- 1 pinch chili powder
- 4 plum tomatoes , peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- ½ teaspoon sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon cilantro or parsley (optional), finely chopped
Directions
To prepare the ranchero sauce, in a skillet , heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer . Simmer for about 10 minutes, until the sauce begins to thicken up.
Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.