Get ready for the best Mexican breakfast recipe ever! Huevos rancheros are fried eggs served on a corn tortilla and topped with warm salsa. Made quick and easy!
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A classic Mexican breakfast, huevos rancheros (translated as “ranch eggs”) are fried eggs served on lightly fried corn tortillas and topped with cooked salsa.
When you cut in, the yolk mixes with everything—the salsa, the tortillas. So good!
You can also prepare the eggs scrambled instead of sunny side up. In this case, the dish is known as Huevos a la Mexicana.
Either way, salsa with eggs and tortillas makes a wonderful breakfast.
One benefit of being raised in California by a mother of Mexican heritage is that we grew up eating and loving Mexican food. From the age of five it was my job to prepare the salsa for our family.
You won’t always find bread here, but you will always find tortillas. And mostly Huevos Rancheros for breakfast.
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Check out this Huevos Rancheros recipe
Eggs for Huevos Rancheros: Scrambled vs. Fried
You can scramble the eggs instead of frying them, making them Huevos a la Mexicana. You can also make your eggs too light, medium, or hard, depending on your preference.
Want Perfect Eggs? Here’s a little tutorial: How to fry an egg.
Additional topping ideas for Huevos Rancheros
Although the traditional toppings for huevos rancheros are ranchero sauce and bean puree, you can experiment with a variety of other toppings. Here are a few ideas:
- Black beans
- Sliced or chopped avocados
- Grated cheese
- chorizo
- mexican rice
You can also top one egg with ranchero sauce and another with salsa verde huevos divorciados (“divorced eggs”).
More Mexican breakfast recipes with eggs
- Breakfast tacos with chorizo and eggs
- Breakfast quesadillas with black beans and eggs
- chilaquiles
- Huevos a la Mexicana
- Tomatillo scrambled eggs
From the editors of Simply Recipes
Huevos Rancheros
The recipe is flexible! Sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapeños to make the sauce.
Sometimes when we have a few leftover refried beans, we spread some on the tortillas before topping them with the eggs and salsa. My mom has been known to add a pinch of sugar to the salsa if she feels it’s too acidic for her liking.
ingredients
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1 tablespoon Extra virgin olive oil
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1/2 Middle Onionchopped
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1 (fifteen–ounce) can be whole or crushed tomatoes (preferably roasted over the fire) or 1 or 2 large fresh tomatoes, depending on the season
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1/2 (6 ounces) can diced green Anaheim chilies
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Chipotle Chili PowderAdobo sauce or ground cumin to taste, optional
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4 Corn tortillas
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butter
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4 big eggs
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2 tablespoon fresh coriander, choppedOptional
method
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Make the salsa:
Sauté the onions in a little olive oil in a large skillet over medium-high heat. Once the onions are translucent, add the tomatoes and their juice. If using whole canned tomatoes, shred them with your fingers or a spatula as you add them to the pan.
If using fresh tomatoes, chop them first before adding them. Note that fresh tomatoes will take longer to cook since canned tomatoes are already cooked.
Add chopped green chilies. Add additional spices to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.
Bring to a simmer, reduce heat to low and simmer while you do the rest of the cooking, stirring occasionally. Simmer after 10 minutes, reduce to heat. Add salt to taste if needed.
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Warm up plates:
Preheat oven to 150°F. Place serving platters (obviously not plastic) in the oven to keep them warm.
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Prepare the tortillas:
Heat a teaspoon of olive oil in a large non-stick skillet over medium-high and brush the pan with the oil.
Heat the tortillas one at a time (or multiple if your pan is big enough) in the pan, a minute or two on each side, until warm through and tender, air bubbles rising inside them.
Remove the tortillas and stack them on one of the warming trays in the oven to keep them warm while you continue cooking the remaining tortillas and eggs.
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fry eggs:
Using the same skillet you used for the tortillas, add some butter to the skillet, about 2 teaspoons for 4 eggs. Heat the pan over medium-high heat. Crack 4 eggs into the pan and cook 3 to 4 minutes for runny yolks, a minute or two longer for firmer eggs.
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Arrange and serve:
To serve, pour some of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if you like.
Serve either one or two eggs and tortillas per plate depending on how much you want to eat. I’m a human with two eggs and two tortillas myself.
| nutritional information (per serving) | |
|---|---|
| 227 | calories |
| 12g | Fat |
| 22g | carbohydrates |
| 10g | protein |
