4.9 from 24 votes
Huevos Rancheros
Huevos rancheros is a traditional Mexican breakfast made from crispy corn tortillas topped with fried eggs covered in a delicious red salsa.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 397 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
For the salsa
- 1 tablespoon cooking oil
- 1 jalapeño pepper, seeded and diced
- ½ large white onion, diced
- 3 roma tomatoes
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt, plus more as needed
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ cup water (or chicken broth)
- ¼ cup chopped cilantro
- 2 tablespoons lime juice (about 1 lime)
For the eggs and tortillas
- 3 tablespoons Frying oil
- 8 corn tortillas
- 8 fried eggs
- for serving: cotija cheese, avocados, radishes, hot sauce
Instructions
For the salsa
- In a medium pot or skillet, heat oil over medium-high heat. Add in jalapenos, onions, tomatoes, garlic, salt, paprika and dried oregano. Cook for 5 minutes, stirring occasionally until onions and peppers soften.
- Add water and cook for another 10 minutes. Remove from heat.
- Using an immersion blender (or regular blender), blend the mixture until it reaches the consistency you like. I prefer it slightly chunky, but many people like it completely smooth, so blend it however you'd like!
- Stir in the cilantro and lime juice, taste and season with more salt if necessary. Cover and set aside.
Cup of Yum
For the eggs + tortillas
- Preheat oven to 250 degrees F. This is to keep the eggs and tortillas warm since you'll likely be working in batches. If you're making this recipe for only 1 or 2 people, preheating the oven isn't really necessary.
- In a small or medium skillet, heat oil over medium-high heat. Working in batches, lightly fry the tortillas for about 15 seconds per side until they've softened and are beginning to get some crispy edges. Transfer to a baking sheet, blot tortillas with a paper towel to remove any excess oil and place in oven to keep warm. Repeat until all tortillas have been softened and lightly fried.
- In the same skillet, fry the eggs using the leftover oil (add more if necessary) without flipping until the whites are set and the yolks are still runny. Transfer to baking sheet in oven and repeat until all eggs are cooked. Slide 1 egg over each tortilla; top with ranchero sauce and sprinkle with cheddar and Monterey Jack.
- To assemble, place two tortillas on a large plate and top each with a fried egg. Top with salsa, cotija cheese (or other Mexican cheese), avocados, radishes and more hot sauce.
Nutrition Information
Serving
1/4th of recipe - 2 tortillas + 2 eggs with sauce
Calories
397kcal
(20%)
Carbohydrates
28g
(9%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
372mg
(124%)
Sodium
179mg
(7%)
Potassium
375mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1250IU
(25%)
Vitamin C
23.1mg
(26%)
Calcium
100mg
(10%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397
% Daily Value*
| Serving | 1/4th of recipe - 2 tortillas + 2 eggs with sauce | |
| Calories | 397kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 372mg | 124% |
| Sodium | 179mg | 7% |
| Potassium | 375mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 100mg | 10% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.