BreakfastBrunchMain Course

Huevos Rancheros

Name: Huevos Rancheros
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 2 tbsp vegetable oil; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 1 pcs jalapeño finely chopped, seeds removed for less heat; 400 g canned diced tomato undrained; 1 tbsp tomato paste; 0.5 cup vegetable broth; 1 tsp chili powder; 0.5 tsp cumin; 0.25 tsp oregano dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp lime juice freshly squeezed; 2 tbsp vegetable oil; 4 pcs corn tortilla; 4 pcs egg; 1 pcs avocado sliced or diced (optional); 2 tbsp fresh cilantro chopped (optional); 2 tbsp cotija cheese crumbled (optional)

This classic Mexican breakfast features fried eggs served on warm corn tortillas, generously topped with a vibrant, zesty ranchero sauce. It's a satisfying and flavorful meal perfect for starting your day.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 802 kcal

Gluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sauce

2 tbspvegetable oil
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 pcsjalapeño, finely chopped, seeds removed for less heat
400 gcanned diced tomato, undrained
1 tbsptomato paste
0.5 cupvegetable broth
1 tspchili powder
0.5 tspcumin
0.25 tsporegano, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 tbsplime juice, freshly squeezed

for frying

2 tbspvegetable oil

base

4 pcscorn tortilla

main

4 pcsegg

garnish

1 pcsavocado, sliced or diced(optional)
2 tbspfresh cilantro, chopped(optional)
2 tbspcotija cheese, crumbled(optional)

Equipment

large skillet · spatula · cutting board · knife · medium saucepan

The method

Step by step

1
Heat the vegetable oil for the sauce in a medium saucepan over medium heat.
About 1 min
2
Add the yellow onion and jalapeño to the saucepan and cook until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
4
Add the canned diced tomato, tomato paste, vegetable broth, chili powder, cumin, dried oregano, salt, and black pepper to the saucepan.
About 1 min
5
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until slightly thickened.
About 15 min
Cook’s note: For a smoother sauce, you can use an immersion blender or transfer to a regular blender to lightly purée after simmering.
6
Stir in the lime juice and set the sauce aside, keeping it warm.
About 1 min
7
While the sauce simmers, heat the vegetable oil for frying in a large skillet over medium-high heat.
About 1 min
8
Fry the corn tortillas one at a time for about 30 seconds per side, just until pliable and slightly crispy, but not hard.
About 2 min
Cook’s note: You can also warm tortillas in a dry skillet or microwave if you prefer not to fry them.
9
Remove the tortillas from the skillet and drain on paper towels; keep them warm.
10
In the same skillet, fry the eggs to your desired doneness, usually sunny-side up or over easy.
About 4 min
Cook’s note: Cook two eggs at a time if your skillet allows, or cook them in batches.
11
To serve, place two warm tortillas on each plate.
12
Top each tortilla with a fried egg, then generously spoon the warm ranchero sauce over the eggs.
13
Garnish with sliced avocado, fresh cilantro, and crumbled cotija cheese if desired.

Per serving

Nutrition

68%Score

Calories: 801.5kcal
Protein: 25g
Carbs: 56.6g
Fat: 55.9g
Fibre: 13.2g
Sugar: 14.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ranchero sauce and cooked eggs separately in airtight containers in the refrigerator.

Reheating

Reheat the sauce gently on the stovetop or in the microwave. Eggs are best eaten fresh but can be reheated gently if necessary.