Get ready for the best Mexican breakfast recipe! Huevos rancheros are fried eggs served in a corn tortilla and drizzled with hot salsa. Quick and easy to do! A Mexican breakfast classic, huevos rancheros (translate to “ranched eggs”) are fried eggs served on a lightly toasted corn tortilla and slathered in a cooked salsa, an egg recipe to try now.
Huevos Rancheros or Eggs Recipe: Eggs, Salsa, Tortillas
When you cut them, the egg yolk mixes with everything – the salsa, the tortillas. It’s very good! You can also make scrambled eggs instead of fried eggs. In this case, the dish is called Huevos a la Mexicana. Either way, salsa, eggs, and tortillas make a great breakfast. Some people like refried beans with their huevos rancheros. Spread the warm refried beans over the tortillas before adding the eggs and salsa.
Egg Recipes for Huevos Rancheros: Scrambled or Fried
You can scramble eggs instead of frying them, making them huevos a la Mexicana. You can prepare your eggs fried, medium or hard as you wish.
Other Topping Ideas for Huevos Rancheros
While the traditional toppings for huevos rancheros are ranchero sauce and refried beans, you can experiment with other toppings. Here are some ideas:
Avocado, sliced or diced
You can also have huevos divorciados (“divorced eggs”) with one egg topped with ranchero sauce and another with salsa verde.
This recipe is flexible! Sometimes we use canned salsa and add some diced tomatoes and chopped pickled jalapeños to make the sauce. Sometimes, if we have leftover refried beans, we spread some on the tortillas before topping with eggs and salsa.
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
1 15-ounce whole or crushed tomato (preferably fire-roasted), or 1-2 large fresh tomatoes, in season.
1/2 can (6 oz) diced Anaheim green chiles
Chipotle chili powder, adobo sauce or ground cumin to taste, optional
4 corn tortillas
4 large eggs
2 tablespoons fresh cilantro, chopped
Prepare the Mexican Egg Salsa Recipe:
Saute onion in a little olive oil in a large skillet over medium heat. When the onions become translucent, add the tomatoes and their juice. If using whole canned tomatoes, break them up with your fingers or a spatula as they are placed in 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 chillies. Add additional spices to taste, either chili powder, adobo sauce, regular chili powder, or even cumin. Bring to a boil, reduce heat and stir occasionally while you do the rest of the cooking. Reduce heat after 10 minutes of cooking. Add salt to taste if needed.
Reheat the plate:
Preheat oven to 150°F. Place serving plates in the oven to keep warm (not plastic, obviously).
Prepare the tortillas:
Heat a teaspoon of olive oil in a large nonstick skillet over medium-high heat, coating the pan with oil. Heat the tortillas one at a time (or several if your skillet is large enough), a minute or two on each side, until heated through, softened, and air pockets have formed inside. Remove the tortillas and stack them on one of the hotplates in the oven to keep them warm while you cook the remaining tortillas and eggs.
Fry the eggs:
In the same pan used for the tortillas, add about two teaspoons of little butter for the 4 eggs. Heat the skillet over medium-high heat. Crack 4 eggs into the skillet and cook for 3-4 minutes to dry the yolks, a minute or two longer for hard-boiled eggs.
Assemble and serve:
To serve, spoon some of the sauce onto a warm plate. Cover with a tortilla, then a fried egg. Cover with sauce, sprinkle with cilantro if desired. Serve one or two eggs and tortillas per plate, depending on how much you want to eat.