Huevos Rancheros Breakfast Tacos
If my dad (papi) could eat only thing his entire life it would huevos rancheros. He cannot get enough of them. Golden fried eggs served over crispy corn tortillas drowning in a rich homemade ranchero salsa. Served with a heaping spoon of refried beans and a few slices of avocado to him it’s the epitome of breakfast plates.
We love them too, but on days when we are desperately trying to get out the door and begin a busy day. There is simply no time to linger at the breakfast table. Huevos rancheros breakfast tacos are the way to go. A quick sauté, a few eggs and a hefty handful of pickled jalapenos and we are enjoying breakfast in no time, even on the go, wrapped in foil – taqueria style.
With the help of my friends over at Old El Paso these breakfast tacos come together in a snap using their flour tortillas and plenty of pickled jalapenos, we Texans love pickled jalapenos!
- 2 tablespoon olive oil
- 1 cup onion, chopped
- ½ cup bell pepper, diced
- 1 cup tomatoes, diced
- 2 garlic cloves, minced
- 1/4 cup Old El Paso pickled jalapenos, chopped
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 eggs
- ½ cup cilantro, washed and chopped
- 6 Old El Paso Flour Tortillas
- Heat a large nonstick skillet with olive oil over medium-high heat. Add onion, bell pepper, and tomatoes; sauté 3 minutes. Add garlic, pickled jalapenos, cumin, oregano, salt and pepper and sauté 2 minutes. Add eggs to pan; cook 3 minutes or until done, stir in cilantro. Heat tortillas according to package directions, divide egg mixture evenly between tortillas; serve warm garnished with cilantro.
Sweet Life Disclosure: This is a post in partnership with Old El Paso. All opinions are my own.