Description
Huevos Rancheros is a classic Mexican breakfast dish featuring fried eggs served on warm corn tortillas and topped with a flavorful homemade ranchero salsa made from tomatoes, onions, and chili peppers.
Ingredients
- 4 large eggs
- 4 small corn tortillas
- 2 cups ripe tomatoes, diced (or 1 can diced tomatoes)
- 1/2 cup white onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp ground cumin
- Salt to taste
- Black pepper to taste
- 1/2 cup refried beans (optional)
- 1/4 cup crumbled queso fresco (optional)
- 1 avocado, sliced (optional)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add onion and jalapeño; sauté until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomatoes, cumin, salt, and pepper. Simmer for 8–10 minutes until slightly thickened. Stir in chopped cilantro and set aside.
- In a separate skillet, warm tortillas lightly on both sides until soft and slightly toasted. Keep warm.
- Heat remaining oil in the skillet and fry eggs to desired doneness (sunny-side up is traditional).
- If using, warm the refried beans.
- To assemble, place a tortilla on each plate, spread with refried beans (if using), top with a fried egg, and spoon ranchero salsa generously over the egg.
- Garnish with queso fresco and avocado slices if desired. Serve immediately.
Notes
- For extra heat, add a serrano pepper or a pinch of chili flakes to the salsa.
- You can roast the tomatoes and peppers first for a smoky flavor.
- Serve with lime wedges for added brightness.
- Best enjoyed fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican