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A white plate topped with huevos rancheros - crispy tortilla, fried eggs, fresh salsa, and Cotija cheese.
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4.50 / 2 votes

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 2 servings
Calories: 707

Ingredients

For the enchilada sauce

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1/4 cup finely chopped red bell pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup canned chicken broth or homemade chicken stock
  • One can tomato sauce
  • 1 1/2 cups cold water

For the huevos rancheros

  • 1 tablespoon butter
  • 2 to 4 large eggs
  • Kosher salt and black pepper to taste
  • Vegetable oil, for frying
  • 2 to 4 corn tortillas
  • 1/2 cup enchilada sauce, warmed
  • 1/4 cup crumbled Cotija cheese
  • 2 tablespoons store-bought or homemade salsa or pico de gallo
  • Cilantro leaves, for garnish
  • Sour cream, for serving (optional)
US - Metric

Instructions

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.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 47g | Protein: 25g | Fat: 49g | Saturated Fat: 14g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 404mg | Sodium: 3133mg | Fiber: 10g | Sugar: 22g