3 tablespoons (45ml) vegetable oil
1 medium onion, chopped
1 clove garlic, finely chopped (optional)
chopped chili peppers, to taste
1 pinch chili powder
4 plum tomatoes, peeled, seeded and chopped
2 corn tortillas
1/2 teaspoon sugar 
salt and pepper, to taste
1 tablespoon cilantro or parsley, finely
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 or 5
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.
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
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
Notes, tips, and variations
↑ Optional depending on the acidity of the
Add sliced avocado, shredded Monterey Jack
cheese, refried beans, or fried potatoes.
Scramble the eggs instead of frying them.
simple method is to scramble eggs and add
salsa to taste.
depending on the acidity of the tomatoes