2 Serves
35 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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EgyptianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat a small amount of vegetable oil in a frying pan over medium heat. Sauté the onions and garlic until softened.
Pour in the tomato sauce and season with salt and pepper. Simmer the sauce until thickened.
In a separate frying pan, lightly fry the corn tortillas in oil until warm and slightly crisp, then fry the eggs to your desired doneness.
Place the tortillas on plates, top with the fried eggs, and ladle the warm ranchero sauce over the top.
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Greek