Huevos Rancheros

Name: Huevos Rancheros
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 each corn tortillas; 2 tbsp vegetable oil, divided; 3 each tomato, diced; 1 each jalapeo, seeded and minced; 0.5 each yellow onion, finely chopped; 2 each garlic, minced; 1 tsp cumin; 0.5 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp kosher salt, plus more to taste; 0.25 tsp black pepper, freshly ground; 4 each egg; 1 each avocado, sliced, for garnish; 2 tbsp cilantro, chopped, for garnish; 1 each lime, cut into wedges, for serving; 30 g queso fresco, crumbled

A classic Mexican breakfast featuring crispy corn tortillas topped with fried eggs and a vibrant homemade ranchero sauce. This hearty dish is perfect for brunch or a satisfying breakfast.

⏱ 15 min prep · 20 min cook · easy

Servings

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Ingredients

4 corn tortillas
30 ml vegetable oil divided
3 tomato diced
1 jalapeo seeded and minced
½ yellow onion finely chopped
2 garlic minced
5 ml cumin
2 ml chili powder
2 ml smoked paprika
2 ml kosher salt plus more to taste
1.25 ml black pepper freshly ground
4 egg
1 avocado sliced, for garnish
30 ml cilantro chopped, for garnish
1 lime cut into wedges, for serving
30 g queso fresco crumbled

Nutritionper serving (2 total: 1200 kcal)

Calories	600
Protein	23g
Fat	39g
Carbs	46g
Fiber	12g
Sugar	9g
Sodium	870mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Toasting
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Cook the tortillas one at a time, about 30 seconds per side, until they are pliable and lightly golden. Transfer to a plate and keep warm.
⏲ 2 min
2
Sautéing
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the onion and jalapeño until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
⏲ 3 min 30s
3
Simmering
Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning to taste.
⏲ 10 min
4
Pan-frying
While the sauce simmers, fry the eggs in a separate nonstick skillet over medium heat. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with a pinch of salt and pepper.
⏲ 4 min
5
To serve, place two warm tortillas on each plate. Spoon the ranchero sauce over the tortillas, then top each with two fried eggs. Garnish with avocado slices, crumbled queso fresco, and chopped cilantro. Serve with lime wedges on the side.