Huevos Rancheros with Crispy Roasted Potatoes

1.Preheat your oven to 200°C (400°F). Toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.

2.Add the broccoli florets to the baking sheet with the potatoes and toss gently. Return to the oven and roast for another 10-15 minutes, or until potatoes are golden brown and crispy and broccoli is tender-crisp.

3.While the vegetables roast, prepare the Salsa Ranchera. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4.Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes (with their juice), broth, oregano, and cumin. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld. Season generously with salt and pepper to taste.

5.Prepare the tortillas: Heat about 1/2 inch of vegetable oil or lard in a small skillet over medium-high heat. Once hot (a small piece of tortilla sizzles immediately), carefully fry each corn tortilla for about 30 seconds per side until lightly softened and slightly puffed. Drain on paper towels.

6.In the same skillet (or a separate one), fry the eggs to your desired doneness (sunny-side up is traditional). Season lightly with salt.

7.To assemble, place two warm tortillas on each plate. Top each tortilla with a fried egg.

8.Spoon a generous amount of the warm Salsa Ranchera over each egg. Arrange a portion of the roasted potatoes and broccoli alongside the eggs.

9.Garnish immediately with fresh cilantro and crumbled Cotija cheese, if desired, and serve.