Huevos Rancheros
on Apr 24, 2024
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Breakfast of champions! The perfect combo of soft tortillas, sunny-side-up eggs, chunky salsa, crumbly queso, and creamy avocado — plus additional toppings if you like.
I don’t think there is an egg dish I like better than huevos rancheros. And that’s saying a lot because I LOVE eggs. The combination of flavors and textures is irresistible — soft tortillas, fluffy eggs, chunky salsa, crumbly queso, and creamy avocado — plus additional toppings if you like. And by the way, I think a fully loaded huevos rancheros is the way to go. What’s not to love, really?
Huevos Rancheros is a very popular breakfast dish in Mexico, translating to “ranch eggs” or “ranchers’ eggs.” This dish was often served to workers on the ranch to fortify them for a hard day’s work ahead. This recipe includes a quick homemade salsa, which takes the dish to another level of deliciousness. It is a beautiful blend of onion and garlic, some simple Mexican spices, and canned tomatoes (fresh if it’s summertime!). However, if you want to use bottled salsa or another favorite salsa recipe, you will still have a breakfast to be delighted by and proud of.
You might also be interested in this Huevos Rancheros Breakfast Casserole, perfect for a crowd.
Table of Contents
Get all of your toppings ready before you begin warming the tortillas, and certainly before you start cooking the eggs. Once the eggs are fried, you want to start assembling those plates, while the yolks are still runny. So, make sure you have everything chopped, diced, sliced, and opened before you heat up the pan.
If you have eaters with heartier appetites, they will likely want two tortillas and two eggs. Gauge your crowd and double the recipe as needed! And yes, of course, you can have Huevos Rancheros for dinner.
Huevos Rancheros: The perfect breakfast of soft tortillas, sunny side up eggs, chunky salsa, crumbly queso, and creamy avocado — plus additional toppings if you like.
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Ingredients for Huevos Rancheros
- Vegetable oil – For sautéing the base of the salsa and frying the eggs. You can also use butter to fry the eggs if you prefer.
- Onion and garlic – The base aromatics for the sauce.
- Cumin and dried oregano – The seasonings for the sauce.
- Crushed or diced tomatoes – Preferably fire-roasted. Fire-roasted tomatoes are just tomatoes that have been blistered with direct heat before being crushed or diced and canned. They have a nice smoky and ever-so-slightly charry flavor that has more depth than regular canned tomatoes.
- Diced green chiles – The kind in a can!
- Corn tortillas – You could also use flour if you prefer, but corn is more flavorful. You can griddle these up in advance; they won’t be warm, but they will have nice browned spots and be more pliable from being heated in a skillet.
- Eggs – I made my eggs sunny side up, but you can scramble them if you prefer.
- Avocado – Double up on the avocado if you like — I would!
- Queso fresco – Adds more creaminess and a bit of saltiness.
Optional Toppings
- Fresh cilantro
- Crunchy lettuce – I like romaine or iceberg.
- Diced tomatoes – Make sure they are ripe; if not skip them, or use storebought or homemade pico de gallo.
- Refried beans – You can use homemade refried beans or canned.
Variations
- When tomatoes are in season, sub in two ripe diced tomatoes for the canned tomatoes.
- If you are an avocado lover, double up on the avocado. Or try guacamole instead of the sliced or diced avocado.
- Try cooked black beans instead of the refried beans.
- Try these with scrambled eggs instead of fried (known as huevos a la Mexicana).
- Add browned Mexican chorizo to the mix.
- Instead of the salsa in this recipe, try Salsa Ranchera or Pico de Gallo.
How to Make Huevos Rancheros
- Get all of your toppings ready.
- Make the salsa: Sauté the onion, then add the garlic, cumin, and oregano. Add the canned tomatoes, green chiles, and salt. Simmer for 10 minutes.
- Cook the eggs: Crack the eggs into the skillet and cook until done to your liking, about 3 or 4 minutes.
- Assemble the huevos rancheros: Place one tortilla on each of 4 plates. Divide the sliced avocado over the tortillas. Place a fried egg over the avocado. Spoon some of the sauce on top. Sprinkle with the queso fresco. Add any additional toppings that you like.
What to Serve With Huevos Rancheros
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Huevos Rancheros
Ingredients
- 2 tablespoons vegetable oil (divided)
- ½ cup chopped onion
- ½ teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 (15-ounce) can crushed or diced tomatoes (preferably fire roasted; see Note)
- 1 (4-ounce) can diced green chiles
- ½ teaspoon kosher salt
- 4 corn tortillas
- 4 large eggs
- 1 avocado (thinly sliced)
Optional Toppings:
- ½ cup crumbled queso fresco
- Roughly chopped fresh cilantro
- Chopped or slivered crunchy lettuce like romaine or iceberg
- Diced tomato
- Refried beans (homemade or canned)
Instructions
- Get all of your toppings ready.
- Warm 1 tablespoon of the oil in a medium saucepan over medium-high heat. When the oil is hot, add the onion and sauté for 3 or 4 minutes until softened. Add the garlic, cumin, and oregano, and stir for one minute until you can smell the garlic and spices. Add the canned tomatoes, green chiles, and salt. Bring to a simmer and simmer, stirring occasionally, over medium-high heat for about 10 minutes. Keep warm over medium-low heat while you prepare the rest of the dish.
- Warm the tortillas: Heat a large skillet over medium-high heat. When the pan is hot, add the tortillas one at a time (or if more than one can fit, go for it), and warm them for about 1 minute on each side, allowing them to get lightly browned in spots. Stack the tortillas as you finish cooking them.
- In the same pan heat the remaining tablespoon oil. Crack the eggs into the skillet and cook until done to your liking, about 3 or 4 minutes.
- To assemble the huevos rancheros, place one tortilla on each of 4 plates. Divide the sliced avocado over the tortillas. Place a fried egg over the avocado. Spoon some of the sauce on top, then sprinkle with the queso fresco. Add any additional toppings that you like.
Video
Notes
- When tomatoes are in season, sub in two ripe diced tomatoes for the canned tomatoes.
- If you are an avocado lover, double up on the avocado. Or try guacamole instead of the sliced or diced avocado.
- Try cooked black beans instead of the refried beans.
- Try these with scrambled eggs instead of fried (known as huevos a la Mexicana).
- Add browned Mexican chorizo to the mix.
- Instead of the salsa in this recipe, try Salsa Ranchera or Pico de Gallo.
