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Huevos Rancheros

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A vibrant Mexican breakfast of crispy corn tortillas topped with sunny-side-up eggs and a warm ranchero sauce of tomatoes, chilies, onion, and garlic, finished with fresh cilantro.

Ingredients

Scale
  • 4 Corn Tortillas
  • 4 large Eggs
  • 2 tablespoons Olive Oil, divided
  • 4 medium Tomatoes, chopped
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Jalapeño or Serrano Pepper, diced
  • 2 tablespoons Cilantro, chopped, plus more for garnish
  • 1 teaspoon Salt
  • 1 cup Cooked Black Beans (optional)

Instructions

  1. Heat a skillet over medium-high heat.
  2. Make the sauce: In a saucepan, add 1 teaspoon olive oil and sauté onion, garlic, and jalapeño until softened. Stir in chopped tomatoes and salt, then simmer 8 to 10 minutes until thickened. Stir in cilantro and keep warm.
  3. Crisp the tortillas: In the skillet, heat 1 tablespoon olive oil and fry tortillas one at a time until lightly crisp on both sides. Drain on paper towels.
  4. Assemble the base: Place tortillas on plates and spoon warm ranchero sauce over each. Add warm black beans if using.
  5. Cook the eggs: In the same skillet with remaining olive oil, fry eggs sunny-side-up until whites are set and yolks are still runny.
  6. Finish: Nestle eggs on top of the sauced tortillas and spoon on a little extra sauce.
  7. Serve: Garnish with additional cilantro and enjoy immediately.

Notes

  • Keep yolks runny for a luscious sauce when they mingle with the ranchero.
  • Char tortillas directly over a gas flame for a hint of smokiness.
  • Adjust chili heat to taste by seeding the pepper or swapping for a milder variety.
  • Top with avocado slices or queso fresco if desired.

Nutrition

Find it online: https://tastyze.com/huevos-rancheros/