Huevos Rancheros
User Reviews
5
Huevos Rancheros
Description
This Huevos Rancheros recipe features a fresh, simple tomato salsa made of diced tomato, onion, jalapeño, cilantro, lime juice, and salt, which adds brightness and acidity. Sweet potatoes are peeled, cubed, and sautéed in avocado oil with chili powder, garlic powder, cumin, and salt until crispy and evenly browned. The seasoning adds warm earthiness and a mild heat complementing the natural sweetness of the potatoes.
Soft corn tortillas are pan-toasted until they develop a slight gry and bubbling texture, providing a sturdy base. Eggs are cooked sunny-side-up or over-easy to keep the yolks runny, contributing a creamy richness that contrasts with the crisp potatoes and tortillas. Crumbled cotija cheese adds a crumbly, salty finish that balances the flavors.
Huevos Rancheros is best served immediately while the tortillas are crisp and the eggs are still runny. It makes a flavorful breakfast or brunch dish with layered textures and fresh, spicy accents.
Ingredients
- 1 tomato diced, medium
- ¼ red onion diced
- ¼ jalapeño seeded and minced
- 1 tablespoon cilantro chopped
- 1 tablespoon lime juice fresh
- 1 teaspoon salt divided, plus additional for the eggs
- 1 sweet potato peeled and cut into ½-inch cubes, medium
- 3 tablespoons avocado oil plus 2 teaspoons, divided
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 4 egg
- 4 corn tortillas
- cotija cheese for garnish
Instructions
- In a small bowl, stir together the tomato, red onion, jalapeno, cilantro, lime juice, and ¼ teaspoon salt. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is almost smoking, add sweet potatoes, ½ teaspoon salt, chili powder, garlic powder and cumin. Toss sweet potatoes to evenly coat in the oil and seasoning, then spread into a single layer and cook, undisturbed, until browned and crisp on the bottom.
- Flip potatoes and continue to cook until crispy all around, about 10-12 minutes in total. Remove the sweet potatoes from the pan and keep warm. Wipe out the pan.
- Heat 1 teaspoon oil in the pan over medium high heat. Add two tortillas and cook until browned and starting to bubble on both sides, 3-5 minutes. Remove to a small plate and keep warm, then repeat with another teaspoon oil and the remaining tortillas.
- Heat the remaining tablespoon oil in the pan over medium heat. Crack the eggs into the pan and season with salt to taste. Cook until whites are set and yolks are cooked as desired (about 3-4 minutes for a runny yolk). Remove the eggs from the pan.
- To serve, spoon ⅓ cup of the sweet potatoes on each tortilla and cover with a fried egg. Top with the fresh tomato salsa.
Notes
- Serve immediately to enjoy crispy tortillas and runny eggs.
- Cook eggs sunny-side-up or over-easy for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 327mg | 109% |
| Sodium | 1386mg | 58% |
| Potassium | 802mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 17208IU | 344% |
| Vitamin C | 17mg | 19% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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