Huevos Rancheros, or “Rancher’s Eggs,” is a classic Mexican breakfast that combines a fried egg on top of a corn tortilla, drenched in a flavorful tomato-chili sauce. This dish is hearty, nutritious, and perfect for starting your day with a burst of vibrant flavors. Packed with protein and healthy fats, it’s a delicious and satisfying meal that can easily be customized to suit your taste preferences. Whether you like it spicy or mild, with beans or without, Huevos Rancheros is sure to become a breakfast staple in your home.
Ingredients
- 4 large eggs
- 4 corn tortillas
- 2 cups diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup black beans, cooked and drained
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges for serving
Steps
- Prepare the Tomato-Chili Sauce
- Start by heating olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become fragrant and translucent. Stir in the diced tomatoes, jalapeño pepper, ground cumin, chili powder, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Use a spoon to slightly mash the tomatoes, creating a thick, chunky sauce.
- Cook the Tortillas
- While the sauce is simmering, heat a separate skillet over medium-high heat. Place each corn tortilla in the skillet one at a time, cooking for about 1-2 minutes on each side until they are slightly crispy and golden. Remove the tortillas and keep them warm by covering them with a clean kitchen towel.
- Fry the Eggs
- In the same skillet used for the tortillas, add a bit more olive oil if needed and reduce the heat to medium. Crack the eggs into the skillet, cooking them until the whites are set but the yolks remain runny. For a more set yolk, you can cover the skillet with a lid for a minute or two.
- Assemble the Huevos Rancheros
- To assemble the dish, place a crispy tortilla on each plate. Spoon a generous amount of the tomato-chili sauce over the tortilla. Top with a fried egg, ensuring each egg sits nicely on the sauce-covered tortilla. Add a spoonful of black beans to each plate, and garnish with sliced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Tips For Variation
- Add Cheese: Sprinkle crumbled queso fresco or shredded cheddar cheese on top for a creamy, cheesy twist.
- Spice it Up: For extra heat, add a few dashes of hot sauce or sliced pickled jalapeños.
- Make it Meaty: Include chorizo sausage or cooked bacon for a heartier version.
- Beans Variety: Substitute black beans with refried beans or pinto beans for a different texture.
- Tomatillo Sauce: Use a tomatillo-based salsa verde instead of the tomato-chili sauce for a tangy flavor.
- Vegetable Boost: Add sautéed bell peppers, spinach, or mushrooms to the tomato-chili sauce for extra nutrients.
- Egg Style: Try poaching the eggs instead of frying them for a softer, more delicate texture.
- Tortilla Swap: Use flour tortillas or even crispy tostadas instead of corn tortillas for a different base.
Macros (per serving)
- Calories: 350
- Protein: 15g
- Fat: 20g
- Carbohydrates: 30g
FAQs
- Can I make Huevos Rancheros ahead of time?
- Yes, you can prepare the tomato-chili sauce in advance and store it in the refrigerator for up to 3 days. Reheat the sauce and cook the tortillas and eggs fresh when ready to serve.
- What can I serve with Huevos Rancheros?
- Huevos Rancheros pairs well with a side of refried beans, Mexican rice, or a simple green salad. You can also add a dollop of sour cream or guacamole on top for extra flavor.
- Is Huevos Rancheros gluten-free?
- Yes, as long as you use corn tortillas, Huevos Rancheros is naturally gluten-free. Be sure to check that all other ingredients are gluten-free as well.
- Can I make this dish vegan?
- Absolutely! Simply omit the eggs and replace them with tofu scramble or extra beans. Use vegan cheese or avocado for added creaminess.
- How can I store leftovers?
- Store any leftover tomato-chili sauce in an airtight container in the refrigerator for up to 3 days. The tortillas and eggs are best cooked fresh, but you can store cooked components separately and reassemble them when ready to eat.
Delightful Huevos Rancheros: A Flavorful Mexican Breakfast Feast
Huevos Rancheros, or “Rancher’s Eggs,” is a classic Mexican breakfast that combines a fried egg on top of a corn tortilla, drenched in a flavorful tomato-chili sauce.
Ingredients
- 4 large eggs
- 4 corn tortillas
- 2 cups diced tomatoes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup black beans cooked and drained
- 1 avocado sliced
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
Prepare the Tomato-Chili Sauce:
- Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion and minced garlic until translucent. Add diced tomatoes, jalapeño pepper, ground cumin, chili powder, salt, and pepper. Simmer for 10 minutes, mashing slightly to create a chunky sauce.
Cook the Tortillas:
- In a separate skillet over medium-high heat, cook corn tortillas until crispy and golden on each side, about 1-2 minutes per tortilla. Keep warm under a kitchen towel.
Fry the Eggs:
- Using the same skillet as the tortillas, add more olive oil if needed and reduce heat to medium. Crack eggs into the skillet and cook until whites are set but yolks remain runny. Cover with a lid for a firmer yolk if desired.
Assemble the Huevos Rancheros:
- Place a crispy tortilla on each plate. Spoon tomato-chili sauce over each tortilla. Top with a fried egg, ensuring it sits nicely. Add black beans, sliced avocado, and fresh cilantro. Serve with lime wedges on the side.