Huevos Rancheros is a traditional Mexican breakfast 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.
While the Middle East has Shakshuka and the Chinese have a stir-fried tomatoes and egg dish, Mexico has Huevos Rancheros. And it makes sense. Eggs pair really well with tomatoes. This combination works so well together, you can even eat them for dinner.
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, 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 take a look at how you can make this Mexican dish with an Italian flair.
📝 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
👩🏻🍳 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.
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.
Season with salt and black pepper to taste. Garnish with jalapeno pepper slices and/or fresh cilantro.
📌 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.
DINNER IDEA: For a Mexican breakfast for dinner, serve with warm tortillas, Mexican rice, 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.
FAQs
Huevos rancheros traditionally contain a corn tortilla, a tomato/salsa base, and fried eggs.
The term huevos rancheros is Spanish for ‘rancher’s eggs’ or ‘ranch-style eggs’, and it’s also understood as ‘country-style eggs’.
If you will be serving this for dinner, consider finishing the meal with a slice of Mexican Chocolate Ice Cream Pie.
📖 Recipe
Huevos Rancheros
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ 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
- ⅓ 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.
Video
Nutrition
Be sure to come back and tell us how your huevos rancheros turned out!
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