Huevos Rancheros Recipe
User Reviews
5
Huevos Rancheros Recipe
Description
The recipe begins by cooking diced onions until soft, then adding diced tomatoes, canned green chiles, cumin, salt, and black pepper to create a chunky, flavorful salsa. Corn tortillas are heated and lightly oiled, then toasted until crispy bubbles form, adding crunch to the dish.
Eggs are cooked sunny-side up in a lightly oiled pan with seasoning, allowing the whites to set while yolks remain runny, though cooking longer or scrambling them is an option. To assemble, two tortillas per serving are layered with half the tomato-chile salsa, two eggs each, shredded lettuce, crumbled cotija or queso blanco cheese, and fresh cilantro for brightness.
This meal provides a balance of warm cooked components and fresh toppings, making it suitable for breakfast or brunch. It can be customized with added protein like chorizo, extra spice from jalapeños, or served alongside avocados and sour cream. The mix of textures and flavors creates a satisfying and colorful plate.
Additional tips include substituting canned tomatoes if fresh are unavailable, trying different cheeses, and adjusting egg doneness to preference. Adding black or refried beans can increase fiber and protein.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1 small onion (diced)
- 2 tomato diced, medium, vine-ripened
- 1/4 cup green chiles such as Old El Paso, canned chopped
- olive oil spray form
- kosher salt
- black pepper
- 1/8 teaspoon cumin
- 4 inch corn tortillas
- 4 egg large
- 1/2 cup lettuce shredded
- 4 tbsp cotija cheese or queso blanco, crumbled
- 2 tbsp cilantro chopped
Instructions
- Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.
- In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas get crispy and pockets or air bubbles start to form inside, about 1 to 2 minutes on each side. Set aside.
- Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.
- To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.
Notes
- Cook eggs to preference—longer for firmer yolks or scramble for a different texture.
- Use canned diced tomatoes if fresh tomatoes are not available.
- Substitute cotija or queso blanco cheese with queso fresco or shredded cheddar as desired.
- For a dairy-free version, omit the cheese topping.
- Add chorizo or vegetarian soy chorizo for extra protein.
- Top with fresh jalapeños or hot sauce to enhance spiciness.
- Serve with sliced avocados and sour cream for added richness.
- Include black beans or refried beans for more fiber and nutrients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 2eggs with 2 tortillas and toppings | |
| Calories | 414kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 22.5g | 45% |
| Fat | 18.5g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 387mg | 129% |
| Fiber | 10g | 40% |
| Sugar | 11.5g | 23% |
| Iron | -1mg | -6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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