Gluten-Free Egg Mexican Huevos Rancheros

Ingredients:

4 large eggs
2 cups gluten-free tomato sauce (homemade or store-bought)
1/2 onion, finely chopped
2 cloves garlic, minced
1 jalapeño pepper, seeds removed and finely chopped (adjust to your spice preference)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons cooking oil

Instructions:

In a skillet, heat the cooking oil over medium heat.

Add the finely chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes, or until they become soft and translucent.

Stir in the finely chopped jalapeño pepper, ground cumin, and chili powder. Cook for an additional 2 minutes until the spices become fragrant.

Pour the gluten-free tomato sauce into the skillet and season with salt and black pepper to taste. Simmer the sauce for about 10-15 minutes, or until it thickens slightly.

While the sauce is simmering, heat a separate non-stick skillet over medium heat. Crack one egg into the skillet and fry it to your desired level (sunny-side-up or over-easy). Repeat with the remaining eggs.

To serve, spoon a generous amount of the tomato sauce onto each plate.

Place a fried egg on top of the sauce on each plate.

Garnish your gluten-free Mexican Huevos Rancheros with fresh cilantro, chopped green onions, or crumbled queso fresco, if desired.

Serve your Huevos Rancheros with corn tortillas or gluten-free tortilla chips on the side.

This gluten-free Mexican Huevos Rancheros recipe offers a delicious and spicy breakfast or brunch option with a rich tomato sauce and perfectly cooked eggs. Enjoy!