Description
Huevos Rancheros is a traditional Mexican breakfast dish featuring crispy tortillas, sunny-side-up eggs, and a warm, savory tomato-chili sauce. It’s bold, satisfying, and ready in under 30 minutes—perfect for breakfast, brunch, or even dinner!
Ingredients
For the ranchero sauce:
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1 tbsp olive oil
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1/4 cup chopped onion
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1 clove garlic, minced
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1 small jalapeño, diced (remove seeds for less heat)
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1 can (14.5 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
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1/2 tsp ground cumin
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Salt and pepper, to taste
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1 tbsp chopped fresh cilantro (optional)
For the huevos rancheros:
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4 corn tortillas
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4 large eggs
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1/2 cup refried beans or black beans (optional)
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Cooking oil for frying
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Crumbled queso fresco or shredded cheddar (optional)
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Fresh cilantro, avocado slices, or sour cream (for topping)
Instructions
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Make the ranchero sauce:
Heat olive oil in a skillet over medium heat. Add onion and jalapeño; sauté for 3–4 minutes. Add garlic and cook 30 seconds more.
Stir in tomatoes and cumin. Simmer for 10 minutes, stirring occasionally. Season with salt, pepper, and cilantro (if using). Set aside and keep warm. -
Crisp the tortillas:
In another skillet, heat a little oil over medium-high heat. Fry tortillas one at a time for 30–60 seconds per side until lightly golden but still pliable. Drain on paper towels. -
Cook the eggs:
In the same pan, reduce heat to medium. Crack in the eggs and cook sunny-side up or to your preferred doneness. Season with salt and pepper. -
Assemble:
Spread beans on each tortilla (if using). Top with a fried egg, a generous spoonful of ranchero sauce, and desired toppings like cheese, avocado, cilantro, or sour cream.
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Serve hot with lime wedges and extra sauce on the side!
Notes
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For a shortcut, use store-bought salsa for the sauce in a pinch.
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Want it spicier? Add chipotle peppers or hot sauce to the ranchero sauce.
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You can also bake the eggs directly in the sauce for a shakshuka-style twist.