Description
Huevos Rancheros is a traditional Mexican breakfast featuring fried eggs served on lightly fried corn tortillas, topped with a warm, zesty tomato-chili sauce. It’s hearty, flavorful, and perfect for starting your day with a bit of spice!
Ingredients
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2 tablespoons vegetable oil (divided)
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4 corn tortillas
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 jalapeño, seeded and diced (optional for heat)
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1 (14.5 oz) can diced tomatoes
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1/2 teaspoon ground cumin
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Salt and pepper to taste
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4 large eggs
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1/2 cup refried beans (optional)
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1/4 cup fresh cilantro, chopped
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1/4 cup crumbled queso fresco or feta
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Sliced avocado or guacamole (optional for topping)
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Hot sauce or salsa, to taste
Instructions
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Heat 1 tablespoon of oil in a skillet over medium heat. Lightly fry the tortillas one at a time until golden and just crispy, about 30 seconds per side. Set aside on a paper towel-lined plate.
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In the same skillet, add the remaining tablespoon of oil. Sauté the onion, garlic, and jalapeño until soft, about 3–4 minutes.
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Add the diced tomatoes (with juice), cumin, salt, and pepper. Let the sauce simmer for 5–7 minutes, stirring occasionally. Slightly mash the tomatoes for a smoother texture, if desired.
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In a separate pan, fry the eggs to your liking (sunny side up is traditional).
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Optional: Warm refried beans in a small saucepan or microwave.
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To assemble, spread a layer of refried beans (if using) on each tortilla, then top with a fried egg. Spoon the tomato sauce over the egg, and garnish with cilantro, queso fresco, and avocado slices.
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Serve immediately with hot sauce or extra salsa on the side.
Notes
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For a shortcut, use your favorite store-bought salsa for the tomato sauce.
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Add chorizo or black beans for extra protein.
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This recipe is easy to scale for more servings.