Prepare for the ultimate Mexican breakfast recipe. Huevos rancheros are fried eggs eaten with a warm salsa on a corn tortilla. quick and simple to prepare!
Huevos rancheros are a traditional Mexican breakfast. They are fried eggs on corn tortillas that have been lightly fried and then topped with salsa.
Huevos Rancheros Ingredients: Eggs, Salsa, Tortillas
When chopped, the egg yolks combine with everything, even the salsa and tortillas. So good!
Alternatively, you can prepare the eggs scrambled as opposed to sunny side up. In this context, the dish is referred to as Huevos Mexicana.
In either case, salsa, eggs, and tortillas make an excellent breakfast.
As a result of being raised in California by a mother of Mexican descent, we grew up eating and appreciating Mexican cuisine. Since the age of five, I was responsible to cook salsa for my family.
You may not always find bread in our home, but tortillas are always available. And eggs rancheros for breakfast the majority of the time.
Some individuals enjoy their huevos rancheros with refried beans. Before adding the egg and salsa, simply spread some warmed refried beans on the tortillas.
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, chopped
- 1 (15-ounce) can whole or crushed tomatoes (preferably fire-roasted), or 1 to 2 large fresh tomatoes, when in season
- 1/2 (6 ounces) can dice green Anaheim chiles
- Chipotle chili powder, adobo sauce, or ground cumin to taste, optional
- 4 corn tortillas
- 4 large eggs
- 2 tablespoons fresh cilantro, chopped, optional
Make the salsa:
To prepare the salsa, sauté the onions in olive oil over medium heat in a large skillet. Add the tomatoes and their juices once the onions are transparent. If using entire canned tomatoes, break them up as you add them to the pan using your fingers or a spatula.
If using fresh tomatoes, cut them before adding them. Note that fresh tomatoes require longer to cook than canned tomatoes, which are already cooked.
Add minced green chile peppers. Add more seasonings, such as chipotle chili powder, adobo sauce, normal chili powder, or ground cumin, to taste.
Reduce heat to low, bring to a simmer, and let simmer while you finish the rest of the cooking, stirring occasionally. After simmering for ten minutes, reduce the heat to warm. Salt to taste, if necessary.
Warm the plates:
To warm the plates, preheat the oven to 150 degrees Fahrenheit. Plates (not plastic, certainly) should be kept heated in the oven.
Prepare the tortillas:
In a large nonstick skillet, heat a teaspoon of olive oil on medium-high, covering the pan with the oil.
Heat the tortillas in the pan, one at a time (or more if your pan is large enough), for a minute or two on each side, until they are heated through, softened, and air bubbles appear within them.
Remove the tortillas and place them on one of the warming plates in the oven to keep them warm while you prepare the remaining tortillas and eggs.
Fry the eggs:
Using the same skillet as the tortillas, add a small amount of butter, roughly two teaspoons for four eggs. The pan is heated at medium-high heat. Crack four eggs into the skillet and cook for three to four minutes for runny yolks, or an additional minute and a half for harder yolks.
To assemble and serve, place a small amount of the sauce on a hot platter. Upon a tortilla, place a fried egg. Served with more sauce and cilantro, if preferred.
Depending on how much you choose to consume, serve either one or two eggs and tortillas per plate. I prefer two eggs and two tortillas personally.
Eggs for Huevos Rancheros: Scrambled vs. Fried
Instead of frying the eggs, they can be scrambled to create Huevos a la Mexicana. You may also prepare your eggs over easy, over medium, or over hard according to your preferences.
Want flawless eggs? Here’s a brief introduction: How to cook an egg in a pan.
Additional Topping Ideas for Huevos Rancheros
Although ranchero sauce and refried beans are the typical toppings for huevos rancheros, you can experiment with a variety of alternative toppings. Here are some thoughts:
- Black beans
- Sliced or chopped avocados
- Shredded cheese
- Mexican rice
For huevos divorciados, you can also top one egg with ranchero sauce and the other with salsa verde (“divorced eggs”).
This recipe is versatile! Occasionally, we use canned salsa and simply add a few additional chopped tomatoes and chopped pickled jalapenos to create the sauce.
If we have leftover refried beans, we may sometimes spread them on the tortillas before adding the eggs and salsa. My mother has been known to add a pinch of sugar to salsa if she finds it to be too sour.
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