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Huevos Ranchero Tortilla Cups

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35min

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6 servings

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These Huevos Ranchero Tortilla Cups are a fun and flavorful twist on the classic Mexican breakfast dish. Crispy tortilla cups are filled with a zesty tomato sauce, topped with a perfectly cooked egg, and sprinkled with cheese and fresh cilantro. These individual-sized portions are easy to make and perfect for a festive brunch or a quick and satisfying breakfast.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C).

2
Prepare the tortilla cups

Brush both sides of the corn tortillas with olive oil. Press each tortilla into a muffin cup, creating a cup shape. Bake for 10-12 minutes or until crispy and lightly golden.

3
Chop the onion

Finely chop the onion.

4
Mince the garlic

Mince the garlic cloves.

5
Prepare the sauce

In a saucepan, cook the chopped onion and minced garlic in olive oil over medium heat until softened. Add the tomato sauce, cumin, chili powder, salt, and black pepper. Simmer for 5 minutes.

6
Fill the tortilla cups

Spoon the prepared sauce into the baked tortilla cups, filling them about 2/3 full.

7
Add the eggs

Crack an egg into each tortilla cup on top of the sauce.

8
Bake the tortilla cups

Bake the tortilla cups for 10-12 minutes or until the egg whites are set and the yolks are cooked to your desired doneness.

9
Add cheese and cilantro

Remove the tortilla cups from the oven and sprinkle shredded cheddar cheese on top. Chop the fresh cilantro and sprinkle it over the cheese.

10
Serve and enjoy

Serve the Huevos Ranchero Tortilla Cups hot, and enjoy the delightful combination of crispy tortilla, zesty sauce, and perfectly cooked egg.

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