Huevos Rancheros

Russ Myers


Huevos rancheros (Spanish, "rancher's eggs") is a popular breakfast dish comprising eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish is composed of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments.

pinch tips: How to Cook Scrambled Eggs



6 Servings


10 Min


20 Min


Stove Top


tomatoes (about 1 1/2 pounds)
pickled jalapeno peppers, seeded and chopped
2 Tbsp
vegetable oil
3/4 c
finely chopped onion
1 clove
garlic, finely chopped
1/2 tsp
2 Tbsp
bottled chili sauce
salt and pepper
vegetable oil
corn tortillas (6-inch diameter)
2 Tbsp
6 to 12 large
garnish: avocado slices
garnish: fresh cilantro leaves
garnish: refried beans

Directions Step-By-Step

Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalapeno peppers.

Process to make a coarse puree. Set aside.
Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes.

Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.
Heat 1/2 inch vegetable oil in small skillet until hot. Fry tortillas, one at a time, 10 to 15 seconds on each side. Drain on paper towels. Keep hot. (Tortillas should remain soft.)
Add butter to skillet; fry eggs, sunny side up. For each serving, place a tortilla on a heated plate; top with one or two fried eggs, and a generous topping of Salsa Ranchero. If desired, garnish plates with avocado slices and cilantro leaves.

About this Recipe

Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Quick & Easy