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Huevos Rancheros

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Huevos Rancheros is a traditional Mexican breakfast dish that is a welcome addition to almost any weekend brunch menu. The heart of this dish includes lightly fried eggs sitting atop a savory tomato base.

Plate of huevos rancheros on top of a tortilla.
The tomatoes were provided courtesy of the Consorzio di Tutela del Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP and ANICAV.

While the Middle East has Shakshuka and the Chinese have stir-fried tomatoes and egg dishes, Mexico has Huevos Rancheros. And it makes sense. Eggs pair really well with tomatoes. This combination works so well together, that you can even eat them for dinner. 

Huevos Rancheros is a classic Mexican food delight, cherished for its simplicity and bold flavors. This easy recipe relies on just a few basic ingredients, making it a popular choice for a quick and satisfying meal. At its heart, it features a fried egg, perfectly cooked until the whites are firm, yet the yolk remains gloriously runny. Nestled atop a lightly fried tortilla and smothered in a rich tomato-based sauce, this dish encapsulates the essence of Mexican comfort food. 

You can easily find the ingredients for huevos rancheros in most grocery stores, making it a convenient go-to for breakfast or brunch. Its combination of flavors and textures, from the crispy tortilla to the velvety egg and zesty sauce, transforms this simple dish into a fiesta of taste that’s sure to satisfy any appetite.

This version of huevos rancheros has an Italian flair to it thanks to authentic San Marzano dell’Agro Sarnese-Nocerino tomatoes. (Bet you can’t say that three times really fast, can you?)

These tomatoes are the cream of the crop, so to speak. They are grown in the volcanic-rich production area of Agro Sarnese-Nocerino near Naples, Italy, and are so special, that they have not one, but two quality seals on them. 

These tomatoes are not any different than true French champagne, which can only come from Champagne, France.

The terrain plays a vital role in the development of the tomatoes. You can tell you are getting true San Marzano tomatoes by looking for the DOP stamp on the can. You will also see “pomodori pelati Italiani” on the can. If you don’t see those two seals, you are not getting real San Marzano tomatoes.

Be sure to check out the website I Love San Marzano DOP to learn more!

Let’s look at the step-by-step instructions for making this easy huevos rancheros recipe.

Ingredients

For this rancheros recipe, you need the following ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 small green pepper, chopped
  • 14 ounces canned tomatoes, crushed or chopped, plus their juice
  • 1 garlic clove, minced
  • 1 jalapeno pepper, chopped (optional)
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon hot pepper sauce (Tabasco is good)
  • ⅓ cup water
  • 4 large eggs
Ingredients to make huevos rancheros.

How To Make Huevos Rancheros

Step 1: Heat the olive oil in a frying pan over medium-high heat, add the onion and green pepper, and cook until the onion and pepper are tender.
Step 2: Add the chopped tomatoes along with their juice, garlic, jalapeno (if using), oregano, hot pepper sauce, and water. Simmer, covered for 20 minutes.

Tomatoes and spices simmering in a skillet.


Step 3: Uncover. Break the eggs, one at a time, into a cup and then slip each into the sauce. Cover and simmer over low heat until the eggs are set, about 5 minutes.
Step 4: Serve over tortillas or toasted English muffins, topped with some of the sauce.

Skillet of huevos rancheros topped with sliced avocado.

Season with salt and black pepper to taste. Garnish with jalapeno pepper slices and/or fresh cilantro.

How To Make Crispy Tortillas

Making crispy tortillas is a simple process, and there are a few methods you can use to achieve that desirable crunch. Here are two common ways:

Stovetop Method (Pan-Frying):

  1. Heat a skillet or frying pan over medium-high heat.
  2. Add a small amount of cooking oil (such as vegetable or canola oil) to the hot skillet and let it heat up.
  3. Place a tortilla in the skillet and press it down gently with a spatula.
  4. Cook the tortilla for about 1-2 minutes on each side, or until it becomes golden brown and crispy. You can add a bit more oil if needed.
  5. Remove the crispy tortilla from the skillet and place it on paper towels to drain excess oil.
  6. Repeat the process for the remaining tortillas.

Oven Method (Baking):

  1. Preheat your oven to around 350°F (175°C).
  2. Lightly spray each side of tortillas with cooking spray.
  3. Carefully place the tortillas directly on the racks in the heated oven or on a baking sheet in a single layer.
  4. Bake for about 5-10 minutes, flipping them halfway through, until they become crisp and lightly browned.
  5. Keep an eye on them, as they can go from crispy to burnt quickly.
  6. Remove them from the oven and let them cool slightly before using them.

Notes and Tips

EASY SUBSTITUTION: Don’t have fresh garlic? You can use 1.5 teaspoons of prepared garlic instead.

WHAT TO SERVE WITH HUEVOS RANCHEROS: Serve with slices of avocado, queso fresco, Cotija cheese, or other crumbly Mexican cheese, lime wedges, corn tortillas, flour tortillas, or even tortilla chips. Additional ideas are sour cream, feta cheese, and pepper Jack cheese.

DINNER IDEA: For a Mexican breakfast for dinner, serve with warm tortillas, Mexican rice, creamy refried beans or black beans, and a small green salad.

LOW-CARB DIET:  For a low-carb option, skip the tortillas and enjoy just the eggs and salsa which are naturally low-carb. 

Fork and knife cutting into an egg.

If you will be serving this for dinner, consider finishing the meal with a slice of Mexican Chocolate Ice Cream Pie.

Plate of huevos rancheros on top of a tortilla.

Huevos Rancheros

Savory tomatoes, bell peppers, and onions make the perfect base for fried eggs in this tasty Mexican breakfast dish.
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Course: Breakfast
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 179kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • cup chopped onion
  • 1 small green pepper chopped
  • 14 ounces canned tomatoes crushed or chopped, plus their juice
  • 1 garlic clove minced
  • 1 jalapeno pepper chopped (optional)
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon hot pepper sauce Tabasco is good
  • cup water
  • 4 large eggs

Instructions

  • Heat the olive oil in a frying pan, add the onion and green pepper, cook until tender.
  • Add the chopped tomatoes with their juice, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, and water. Simmer, covered for 20 minutes.
  • Uncover. Break the eggs, one at a time, into a cup and then slip each into the sauce.
  • Cover and simmer over low heat until the eggs are set, about 5 minutes.
  • Serve over tortillas or toasted English muffins, topped with some of the sauce.

Nutrition

Serving: 1 | Calories: 179kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 218mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg
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