Huevos Rancheros

This version of huevos rancheros, the traditional and easy farm-style Mexican breakfast, is made with everyday ingredients including corn tortillas, homemade enchilada sauce, fried eggs, Cotija cheese, and fresh salsa.

A white plate topped with huevos rancheros - crispy tortilla, fried eggs, fresh salsa, and Cotija cheese.

Huevos rancheros is essentially a satiating ranch- or farm-style breakfast that’s sustenance of the comfort food sort. This version, made with enchilada sauce, crispy tortillas, fried eggs, Cotija cheese, and fresh salsa, doesn’t disappoint.–Angie Zoobkoff

Huevos Rancheros

  • Quick Glance
  • (1)
  • 30 M
  • 45 M
  • Serves 1 to 2
4/5 - 1 reviews
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  • For the enchilada sauce
  • For the huevos rancheros


Make the enchilada sauce

In a medium saucepan over medium heat, warm the oil. Add the onion, garlic, and bell pepper and cook until softened, 2 to 5 minutes.

Add the chili powder, cumin, cayenne, salt, and black pepper, if using. Cook, stirring, until the spices darken and their flavors are released, about 2 minutes.

Sprinkle in the flour, stir to combine, and cook the mixture for another minute. Slowly add the broth, stirring constantly, until combined and continue to cook, stirring, until the liquid thickens, 2 to 3 minutes. Add the tomato sauce and water and bring to a boil.

Cook the sauce until it’s reduced by about a third and has thickened, 5 to 15 minutes.

Remove from the heat and let cool slightly, then use an immersion blender to puree the sauce until completely smooth. (Alternatively, you can let the sauce cool for at least 10 minutes and puree it in a blender.)

Use immediately or cover and refrigerate for up to 1 week or freeze for up to 3 months. Warm the sauce in a saucepan or skillet before proceeding with the recipe.

Make the huevos rancheros

In a nonstick skillet over medium-high heat, melt the butter. Crack in the eggs and then reduce the heat to low.

Sprinkle with salt and pepper and cook until the whites are mostly set and the yolks are still very soft, 2 to 4 minutes. You can place a lid on the skillet for the final minute of cooking to help set the whites on top.

Tester tip: If you prefer your eggs cooked more fully, flip the eggs after 4 minutes and cook to your liking.

In a separate skillet over medium heat, warm 1/4 inch oil and fry the tortillas, 1 at a time, until lightly browned and crisp, flipping them halfway through, 1 to 2 minutes each. Transfer the tortillas to paper towels to drain. (Alternatively, you can warm your tortillas in the microwave for 20 seconds instead of frying.)

To serve, divide 1/4 cup of enchilada sauce between 2 plates. Place the tortillas on the sauce and then spoon the rest of the sauce on top.

Top the tortillas with the eggs and sprinkle with the Cotija cheese. Add salsa or pico de gallo and finish with a sprinkling of cilantro leaves and a dollop of sour cream, if desired.

Print RecipeBuy the The Pioneer Woman Cooks: Dinnertime cookbook

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Recipe Testers' Reviews

I think that many people would want to make huevos rancheros, wouldn’t know how to, and would like to have a simple recipe to help them get it on their plate.

The most time consuming part of this recipe is making the enchilada sauce. I made the sauce the day before I wanted to eat the huevos. That makes a good breakfast something that you can have on the table in about 5 minutes. I heated the enchilada sauce in the microwave while I was cooking my eggs, poured half the sauce on the plate, put the corn tortillas down, poured the rest of the sauce over the tortillas, and then slipped the sunnyside-up eggs, 3 for the 2 of us, on top of the sauce. A done deal.

I wasn’t thrilled with the enchilada sauce the morning after I made it, but it is growing on me, which is a good thing, because I have 2 1/4 cups leftover. I will seal it in 1/2 portions and freeze it. I served some of it with some leftover chicken and that was very good.

For the enchilada sauce, I used the chili powder in Rob Walsh’s Chili con Carne recipe that is on the site. A fabulous chili powder recipe. An even better chili.

I cooked my corn tortillas using my tried-and-true method. I heat up a very well-seasoned cast iron frying pan until very hot, place a corn tortilla in the cast iron pan until it’s lightly “toasted,” and then I turn it over. Repeat with the second tortilla.

I served the huevos rancheros with my “house home fries,” or chunks of crisp browned potatoes with chopped onions and, this time, a little bit of leftover red pepper and Mexican chorizo that I had taken out of its casing and cooked in a cast iron pan. Great, great sides to this dish!

While I was apprehensive about using enchilada sauce instead of ranchero sauce for huevos rancheros, the sauce itself is quite good and changed my mind. I don’t imagine that I’ll abandon the chunkier, non-flour-thickened ranchero sauce for this one, but having this versatile enchilada sauce on hand makes it easy to cook up all manner of foods, including eggs, into a meal with a spicy kick. I might even use some to make enchiladas!

I prefer heating the tortillas without as much oil as this called for, but we quickly made a second round of these and that ended up using the remainder of the oil in the pan. Heating the tortillas in the microwave would also be a good option for avoiding oil.

We ate these with some leftover chicken and pinto beans. I used a prepared Frontera tomatillo salsa to finish the dish, liking the contrast with the red enchilada sauce.


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  1. This was very reminiscent of my mother’s stacked enchiladas, which she made with New Mexico chili powder.

    With this, I had to change the ingredients of the sauce. The idea of red bell in enchilada sauce didn’t appeal to me at all. So, I substituted a roasted poblano pepper. I also didn’t like idea of so much tomato sauce, so I halved it, got rid of the salt (can’t have it), black pepper, cumin and chili powder. I reconstituted some guajillo peppers, saving the water to use instead of the water. I did add some Mexican oregano.
    I also made my own tortillas, which I fried 2 until crispy. I used queso freso instead of cojita since its much lower in sodium
    I liked my version, I’m sorry David. I just couldn’t get over that red bell pepper.

    1. Candie, wow! I love your adaptation. Also, we’re really ecumenical around here. We don’t judge anyone when it comes to food. Our motto: Eat and let eat.

      1. Good, I’m relieved! This has inspired me to make my Mom’s stacked enchiladas with a fried egg this weekend.

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