Mini Ranchero Eggs
Looking for a fun Mother’s Day breakfast? Here’s an easy and fun recipe for Ranchero Eggs from IMUSA that kids could make with a little supervision. My kids love to help in the kitchen and are just starting to use the stove.
Breakfast is one of my favorite meals, but usually don’t have time in the morning to get something other than a bowl of yogurt.
Easy Mini Ranchero Eggs
- 2 tablespoons olive oil
- ½ medium onion
- ½ green pepper
- ½ jalapeno pepper
- 1 (14.5 oz) can of diced tomatoes
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon ground paper
- 8 large eggs
- 4 (6 inch) flour tortillas
- Cilantro for garnish
Make salsa by softening onions, green peppers, and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes.
Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer, uncovered for 5 minutes. Set aside.
Spray some non-stick spray on both sides of a tortilla and place it on your IMUSA EGG PAN on medium-low heat.
Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla.
Place two heaping tablespoons of salsa between the two eggs, cover your IMUSA EGG PAN and bring heat to low.
Allow eggs to cook between 3-4 minutes, remove from heat and serve on a plate with chopped cilantro
Do you have a Ranchero Eggs recipe your family loves? Tell us about it!