A traditional Mexican breakfast that will fill you up and wanting to have breakfast for dinner! It's simply fried eggs on a tortilla with yummy ranchero sauce and any garnishes you love.
8 Sol de Oro Fajita Flour Tortillas OR La Tapatia Corn Tortillas
2 cups enchilada sauce
1 cup pico de gallo salsa
crumbled cotija cheese
cilantro for garnish
lime for garnish
salt and pepper to taste
Warm sauce and pico de gallo salsa in a small pot. Gently mash the pico so that the tomatoes begin to mix into the sauce.
Heat a bit of oil in a large pan on medium high heat. Oil should cover the entire bottom of the pan. Sprinkle drops of water once heated.
In a pan or comal, toast your tortillas until edges are golden brown and slightly crisp. Set aside.
Crack eggs in the pan and cover with a lid or tightly with foil. Allow eggs to heat for 1-2 minutes or until they reach sunnyside up status. Yolk should be runny if poked, and whites should be firm.
Place tortillas on a plate, spread sauce over tortilla and slide eggs onto the sauce. Garnish as desired and enjoy!