Description
Huevos Rancheros is a flavorful, hearty Mexican breakfast dish made with crispy corn tortillas, a zesty ranchero sauce, and perfectly cooked eggs. Ideal for a satisfying breakfast or brunch, this recipe is customizable and sure to become a favorite.
Ingredients
- Corn tortillas: 4
- Eggs: 4
- Tomatoes: 2 medium, chopped
- Onion: 1 medium, finely chopped
- Jalapeño: 1, finely chopped (adjust for spice preference)
- Garlic: 2 cloves, minced
- Fresh cilantro: 2 tablespoons, chopped (for garnish)
- Lime: 1, cut into wedges (for garnish)
- Spices:
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Paprika: 1 teaspoon
- Olive oil or vegetable oil for frying: 2-3 tablespoons
Instructions
- Prepare the Ranchero Sauce: In a pan, heat oil over medium heat. Add chopped onions, garlic, and jalapeños. Sauté until soft and fragrant. Add chopped tomatoes and spices (cumin, chili powder, paprika). Let simmer for 10 minutes until thickened. Adjust seasoning with salt and pepper.
- Fry the Tortillas: Heat oil in another pan over medium heat. Fry corn tortillas for 1 minute on each side until crispy but pliable. Set aside on paper towels to drain.
- Cook the Eggs: In the same pan used for tortillas, cook the eggs (sunny side up or scrambled) to your preferred level.
- Assemble: Place tortillas on plates, top with ranchero sauce, add the eggs, and garnish with fresh cilantro and a squeeze of lime.
Notes
- For extra richness, keep the eggs slightly runny.
- Add a dollop of sour cream or crumbled queso fresco for extra flavor.
- Spice it up by adding extra jalapeños or hot sauce to the ranchero sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 185mg