Skillet Eggs in Spicy Tomato Pepper Sauce with Manchego Cheese are incredible. With a smoky, spicy, thick, and luscious red pepper tomato sauce. The eggs sit nestled right in the sauce and cook to perfection with the yokes ready to ooze. The cheese melts on top for a creamy and nutty finish. Set all of this over crisp tortillas!! #eggs #huevosrancheros #tomatosauce #easydinner #brunch #shakshuka
Dice half of onion.
Chop red pepper into ½ inch pieces. Mince 2 cloves garlic. Store the onion, red pepper, and garlic together in fridge if doing ahead.
If your cheese is not grated, then grate and store in an airtight container.
Chop the cilantro. Store in fridge if doing ahead.
Measure out your spices (chili powder, cumin, cayenne, salt, pepper) into a small bowl.
Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush or spray with olive oil, and lightly salt. Bake for 10 minutes, then flip tortillas over and bake for another 10-15, until crisp.
Heat 1 tbsp olive oil in a large skillet preheated on medium heat. Add onion, red pepper, and garlic. Sauté for 8 minutes, stirring frequently to ensure the garlic and onions do not burn.
Add tomato sauce and spice blend (chili powder, cumin, cayenne, salt, pepper) and water. Stir until blended.
Cover and simmer mixture over medium-low heat for 10 minutes till it starts to reduce.
Crack the eggs, one at a time, in a separate cup so that you can fish out any shell pieces. With a spoon, make a 'hole' in the sauce and pour the egg into it. Do this for all 4 eggs, making sure to space them evenly over the sauce. Sprinkle the cheese over top. TIP: I like to sprinkle it all around the yoke, leaving that beautiful yellow yoke poking through.
Cover the pan. Allow to cook for 8-10 minutes, or until the eggs are cooked and the cheese has melted.
Place a tortilla on a plate and cover with an egg and sauce.