Huevos Rancheros Recipe – Mexican Special
This Huevos Rancheros recipe brings the bold flavors of Mexico to your breakfast table. Featuring fried eggs on warm tortillas topped with a rich tomato-chili sauce, it’s a hearty and colorful dish rooted in ranching tradition. Often paired with beans, avocado, or cheese, Huevos Rancheros is a comforting meal that balances spice, freshness, and texture in every bite.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Huevos Rancheros Ingredients:
- 2–4 corn tortillas
- 2–4 eggs
- 1 tbsp vegetable oil (for frying)
For the Ranchero Sauce:
- 1 tbsp oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 2 tomatoes (or 1 cup canned crushed tomatoes)
- 1 small jalapeño or chili, finely chopped (adjust to heat)
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp chopped cilantro (optional)
Optional Sides & Toppings:
- Refried beans or black beans
- Avocado slices or guacamole
- Crumbled queso fresco or shredded cheese
- Sour cream or Mexican crema
- Fresh cilantro, lime wedges
Make the Ranchero Sauce:
Heat 1 tbsp oil in a skillet.
Sauté onion and garlic until soft and fragrant (2–3 minutes).
Add tomatoes, chili, cumin, salt, and pepper. Simmer for 5–8 minutes until thickened.
Stir in chopped cilantro (if using). Set aside and keep warm.
Fry the Tortillas:
In another skillet, heat a small amount of oil.
Lightly fry tortillas on both sides until golden but still pliable.
Drain on paper towels.
Cook the Eggs:
In the same pan, fry eggs sunny-side up or to your preference.
Season with salt and pepper.
Assemble:
Place a tortilla on each plate.
Top with fried eggs, spoonfuls of ranchero sauce, and any additional toppings you like.
Recipe Notes :
Tortilla Choice: Corn tortillas are traditional for authentic flavor, though flour tortillas can also be used.
Heat Level: Adjust the chili amount or add chipotle peppers for a spicier, smokier sauce.
Vegan Option: Swap eggs for a tofu scramble and load up on beans, avocado, and salsa.
Serving Tip: Layer refried beans on the tortilla before adding the egg for extra richness.
Make Ahead: The ranchero sauce can be prepared in advance and stored in the fridge for 2–3 days.
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