5.0 from 39 votes
Huevos Rancheros
This Mexican-inspired Huevos Rancheros recipe makes for the perfect weekend breakfast or brunch recipe - Full of Mexican flavors and fresh ingredients.
Prep Time
10 mins
Cook Time
10 mins
Total Time
33 mins
Servings: 2 servings
Calories: 592 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 medium tomato diced
- ¼ red onion diced
- ¼ Jalapeño seeded and minced
- 1 tablespoon cilantro chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon salt divided, plus additional for the eggs
- 1 medium sweet potato peeled and cut into ½-inch cubes
- 3 tablespoons avocado oil plus 2 teaspoons, divided
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 4 eggs
- 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.
Cup of Yum
Notes
- Tip: These huevos rancheros are best served hot and fresh. To get the best flavor make with a runny sunny-side-up egg or over-easy egg.
Nutrition Information
Calories
592kcal
(30%)
Carbohydrates
52g
(17%)
Protein
17g
(34%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
327mg
(109%)
Sodium
1386mg
(58%)
Potassium
802mg
(23%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
17208IU
(344%)
Vitamin C
17mg
(19%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 592
% 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.