Huevos Rancheros
Perfectly fried eggs served on lightly crisped corn tortillas, smothered in a chunky tomato-chili sauce and topped with fresh garden herbs.
25 min
Easy
Mexicana
2 servings
The story behind
Huevos rancheros is the ultimate comfort breakfast for me. I’ve always loved how the simple combination of corn, eggs, and salsa can feel so rich and satisfying. Historically, this was the mid-morning meal for farmworkers in rural Mexico, providing enough fuel for the whole day. Whenever I make this, I make sure the salsa is nice and warm before pouring it over the eggs. It's a great choice for a weekend brunch. I personally love pairing it with a hot cup of café de olla or even a spicy michelada if it's a bit later in the day. It’s a meal that never gets old.
Instructions
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1Lightly fry the tortillas in a bit of oil until they are soft but hold their shape.
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2Fry the eggs to your preferred doneness, though a runny yolk is traditional and highly recommended.
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3Place the fried eggs onto the tortillas, usually one or two per person.
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4Pour the heated salsa over the eggs, making sure to coat them well.
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5Garnish with the chopped onions, fresh cilantro, and a sprinkle of crumbled cheese.
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6Serve with a side of refried beans or avocado slices for the full experience.
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