Easy Huevos Rancheros
Huevos rancheros (rancher’s eggs) will quickly become your favorite Tex-Mex breakfast. The combination of eggs sunny side up, topped with mouth-watering ranchero sauce, makes this authentic Mexican dish the perfect brunch.
Ingredients
Ranchero Sauce
- ¼ cup green onions (about 3 stems)
- 1-2 serrano peppers (stems removed, diced, and deseeded)
- 1 large beefsteak tomato, diced (may use vine-ripe or salad tomato)
- 1 tablespoon cooking oil (vegetable oil, olive oil, or avocado oil)
- 1 cup water
- ¼ teaspoon salt (to taste)
Eggs (Huevos)
- 4 large eggs
- 1 tablespoon cooking oil (vegetable oil, olive oil, or avocado oil)
- 4 corn tortillas
- salt and pepper (to taste)
Instructions
Ranchero Sauce
- Trim off part of the green onion stems and slice the remaining onions into small circles.
- After removing the stems, cut the serrano peppers lengthwise. Then deseed and dice the peppers.
- Heat the cooking oil in a skillet and saute the onion and peppers over medium-high heat until tender (about 1-2 minutes).
- Add tomatoes and just enough water to create a sauce (about ¼ cup). Add salt to taste (about ¼ tsp), and simmer for 2-3 minutes until tomatoes become tender. Crush the tomatoes into the mixture with a spoon to blend well.
- Remove the sauce from the heat while you prepare the eggs.
Eggs (Huevos)
- Optional: Pan-fry the corn tortillas in a skillet lightly coated with oil until softened on both sides (for a flexible tortilla) or hardened (for a tostada style). Set the tortillas aside on a plate lined with paper towels while preparing the eggs.
- Add 1 tablespoon of cooking oil to a nonstick skillet and heat over medium heat.
- Crack two eggs over the skillet, and cook about 1-2 minutes. Then flip the eggs over and cook another 1-2 minutes until the egg whites are fully cooked. Repeat this process for additional eggs.
- Place the tortillas on a plate, then add the eggs, sunny side up. Add salt and pepper to taste. Then pour 1-2 spoons of ranchero sauce on top.
- Garnish with a sprinkle of cilantro, sliced peppers, cotija cheese, or queso fresco, and serve with refried beans or black beans. Add slices of avocado if desired.
Notes
Ranchero sauce
- You can substitute diced yellow onion or white onion for the green onion.
- Use two small serrano peppers or one large serrano pepper, depending on your desired spice level. You can also use jalapeño pepper for a milder sauce.
- Avoid using Roma tomatoes, as these have a thicker skin and tend to have a sweeter flavor.
Additional options
- Make the ranchero sauce ahead and store it in the refrigerator for 3-5 days. Then reheat it in a saucepan before making huevos rancheros. You can also substitute store-bought salsa or another hot sauce of your choosing.
- Feel free to substitute scrambled eggs or poached eggs if you prefer.
- You can also line your tortillas with beans before adding the eggs.
Tried this recipe?Let us know how it was!
