Huevos Rancheros is a vibrant and satisfying breakfast dish that layers crispy tortillas with savory salsa, perfectly cooked eggs, and bold Mexican flavors. The combination of warm tortillas, rich tomato-pepper sauce, and runny egg yolks creates a dish that’s both comforting and energizing to start your day.
This version brings together simple, wholesome ingredients to make a crowd-pleasing meal that works for busy mornings or weekend brunch. Easy to assemble and full of color and flavor, it’s a delicious way to enjoy a balanced breakfast with a bit of spice.
Equipment
- Large skillet or frying pan
- Small saucepan (optional)
- Spatula
- Knife and cutting board
- Measuring cups and spoons
- Plate for serving
Ingredients
Salsa Ranchera
- 1 tablespoon olive oil or avocado oil
- 1 small onion, finely chopped
- 1–2 garlic cloves, minced
- 1 jalapeño or serrano pepper, seeded and chopped (optional)
- 1 can (14–15 oz) diced tomatoes
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: pinch of sugar to balance acidity
Eggs & Tortillas
- 4 corn tortillas
- 4 large eggs
- Cooking oil for frying tortillas and eggs (about 2–3 tablespoons)
- Optional toppings: crumbled queso fresco or cotija, chopped cilantro, avocado slices, lime wedges
Instructions
- Make the salsa ranchera: Heat the oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and chopped pepper and cook for another minute until fragrant.
- Add the diced tomatoes with their juices, cumin, smoked paprika, salt, and pepper. Simmer the sauce over low heat for about 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, adding a pinch of sugar if the tomatoes are too acidic.
- Warm or crisp the tortillas: In a separate skillet, heat a thin layer of oil over medium-high heat. Fry each corn tortilla for about 30 seconds per side until just crisp and warm, then drain on paper towels. Alternatively, you can warm tortillas in a dry skillet or microwave if you prefer them soft rather than crisp.
- Cook the eggs: In the same skillet used for tortillas, add a little more oil if needed and crack in the eggs. Cook sunny-side up or over-easy until the whites are set but the yolks remain runny, about 2–3 minutes. Season eggs with a pinch of salt and pepper.
- Assemble the huevos rancheros: Place one tortilla on each plate. Spoon a generous amount of salsa ranchera over the tortilla. Top each with a cooked egg.
- Garnish: Add crumbled queso, chopped cilantro, avocado slices, and a squeeze of lime if desired. Serve immediately while hot.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: Mexican
- Course: Breakfast/Brunch
How to store
- Refrigerator: Store leftover salsa in a sealed container for up to 4 days.
- Reheating: Warm salsa on the stove before spooning over fresh tortillas. Eggs are best cooked fresh.
- Do not freeze: Cooked tortillas and eggs do not freeze well.
what not to do
- Do not overcook the eggs if you want runny yolks—they should remain soft.
- Don’t skip seasoning the salsa—it’s the flavor base of the dish.
- Avoid soggy tortillas by frying or warming them just before serving.
Tips & Variations
- Green version: Swap red tomato salsa for a tomatillo salsa for a tangy variation.
- Protein boost: Add black beans or refried beans under the tortilla layer for more substance.
- Cheesy finish: Melt a little shredded cheese over the eggs while still hot.
- Spice adjust: Remove seeds from peppers for milder heat or add more for an extra kick.
- Vegetable add-in: Sautéed peppers or spinach can be added to the sauce for extra veggies.
Approximate Nutrition (per serving)
- Calories: ~330–420 kcal
- Protein: ~14–18 g
- Fat: ~18–24 g
- Carbohydrates: ~30–36 g
- Fiber: ~4–6 g
- Sugar: ~6–8 g
Ingredients
Method
- Make the salsa ranchera: Heat the oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and chopped pepper and cook for another minute until fragrant.
- Add the diced tomatoes with their juices, cumin, smoked paprika, salt, and pepper. Simmer the sauce over low heat for about 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, adding a pinch of sugar if the tomatoes are too acidic.
- Warm or crisp the tortillas: In a separate skillet, heat a thin layer of oil over medium-high heat. Fry each corn tortilla for about 30 seconds per side until just crisp and warm, then drain on paper towels. Alternatively, you can warm tortillas in a dry skillet or microwave if you prefer them soft rather than crisp.
- Cook the eggs: In the same skillet used for tortillas, add a little more oil if needed and crack in the eggs. Cook sunny-side up or over-easy until the whites are set but the yolks remain runny, about 2–3 minutes. Season eggs with a pinch of salt and pepper.
- Assemble the huevos rancheros: Place one tortilla on each plate. Spoon a generous amount of salsa ranchera over the tortilla. Top each with a cooked egg.
- Garnish: Add crumbled queso, chopped cilantro, avocado slices, and a squeeze of lime if desired. Serve immediately while hot.
Notes
- Protein: ~14–18 g
- Fat: ~18–24 g
- Carbohydrates: ~30–36 g
- Fiber: ~4–6 g
- Sugar: ~6–8 g
Conclusion
Huevos Rancheros is a flavorful, balanced breakfast that combines quality protein from eggs with complex carbohydrates and vibrant salsa. With a fresh, homemade touch and the ability to adjust heat and toppings, this dish brings color and satisfaction to your table while keeping ingredients straightforward and wholesome.
FAQs
- Can I make this vegetarian?
Yes—it’s already vegetarian as written. - Can I use flour tortillas instead?
Yes—flour tortillas will work, though traditional corn tortillas are typical. - Can I prepare the salsa ahead?
Yes—the salsa keeps well and can be made up to 3 days in advance. - How spicy is this?
Mild to moderate—adjust the pepper amount to your taste. - Is this gluten-free?
Yes—use certified corn tortillas to keep it gluten-free.
