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Huevos Rancheros with Honey Harissa Tomato Salsa

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  • Yield: 4
  • Prep Time:15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

  • 8 Frescados White or Yellow Corn Tortillas
  • 4 tomatoes
  • 3 tbsp vegetable oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp prepared harissa
  • 3/4 tsp salt, divided
  • 4 tsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp lime juice
  • 8 eggs
  • 1/4 cup sliced pickled jalapeño peppers
  • 1/4 cup green onions, thinly sliced

Preperation

  1. Toss tomatoes with 1 tbsp oil. Preheat cast iron skillet over medium-high heat; cook tomatoes for 5 to 8 minutes or until charred all over. Let cool slightly; peel and transfer to a blender. Blend until smooth.
  2. Heat 1 tbsp oil in large skillet set over medium heat; cook onion and garlic for about 3 minutes or until softened. Stir in tomato paste, harissa and 1/2 tsp salt; cook for 1 minute. Stir in tomato purée and honey; bring to simmer. Cook for about 10 minutes or until thickened slightly. Let cool to room temperature. Stir in cilantro and lime juice.
  3. Warm tortillas according to package directions. Heat remaining oil in clean nonstick skillet set over medium heat. Break eggs into skillet; cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up. Season with remaining salt. Top each tortilla with salsa and fried egg. Garnish with jalapeños and green onions.