One-Skillet Huevos Rancheros with Fresh Corn

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 2 cups ripe tomatoes, diced
• 1/2 cup white onion, finely chopped
• 1 jalapeño, minced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/3 cup crumbled cotija or feta
• 1 lime lime wedges

Instructions

1. 1Warm a large 12-inch cast-iron or nonstick skillet over medium heat and add the olive oil until it shimmers.
2. 2Add the chopped onion and minced jalapeño; cook 3 to 4 minutes until the onion softens and turns translucent at the edges.
3. 3Stir in the minced garlic, cumin, and chili powder and cook 30 seconds until fragrant so the spices bloom without burning.
4. 4Add the diced tomatoes and sweet corn kernels along with half the salt; simmer 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce and the corn is tender-crisp.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack an egg into each well and season the whites lightly with remaining salt and pepper.
6. 6Cover the skillet and cook 4 to 6 minutes until the egg whites are fully set but the yolks are still runny, or longer if you prefer firmer yolks.
7. 7Meanwhile, warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable and lightly charred in spots.
8. 8Remove the skillet from heat, scatter cilantro and crumbled cotija over the top, and squeeze fresh lime over everything.
9. 9Serve two eggs with sauce per person alongside warm tortillas for scooping; the skillet stays on the table for easy family-style brunch.