Huevos Rancheros Recipe

5 from 2 votes

Crispy tortillas, fried eggs, and spicy rancheros sauce make these easy Huevos Rancheros a perfect breakfast or brunch classic.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: Mexican, Spanish

Servings: Servings

Calories: 542kcal

Heat two tablespoons of oil in a skillet over medium heat.
Add finely chopped onions along with 1 chopped jalapeño or serrano chili for heat; sauté until fragrant and softened, about 3-5 minutes.
Add garlic, stir and cook for 1 minute. Stir in diced tomatoes. Sprinkle in chili powder, salt, and black pepper.
Simmer the mixture for 5-7 minutes until it thickens slightly. For a smoother sauce, use an immersion blender or food processor to blend it to your desired texture.

Option 1: Lightly brush your tortillas with a small amount of oil and heat them in a dry skillet over medium heat. Flip occasionally until they’re warm, soft, and slightly charred around the edges.
Option 2: Heat a thin layer of oil (about 1/2-inch) in a pan over medium-high heat. Fry each tortilla for about 15-20 seconds per side until they’re golden but still pliable, then blot excess oil with a paper towel.

Heat a non-stick skillet or well-seasoned cast iron pan over medium heat, and add a small dab of butter or drizzle of oil.
Once the pan is ready (the butter should sizzle but not burn), crack the eggs directly into the skillet.
Cook them until the whites are fully set but the yolks remain golden and runny—this usually takes about 2-3 minutes. To create lacy, crispy edges, occasionally spoon some of the hot butter or oil over the edges of the egg whites.
Sprinkle a pinch of salt and pepper.

Place one or two prepared tortillas on each plate to form the base of your dish.
If you’re adding beans, spread a spoonful of warm refried beans evenly over the tortillas. (optional)
Gently place one fried egg on each tortilla. The yolk should sit in the center for that perfect presentation.
Spoon the warm ranchero sauce generously over the eggs and tortillas.
Complete the dish with a sprinkling of chopped cilantro, crumbled queso fresco, and slices of creamy avocado. For an extra kick, add a dash of hot sauce or some pickled jalapeños.

The sauce can be made ahead of time and stored in the refrigerator for a few days in an airtight container.
The spiciness can be adjusted based on the type and amount of chili peppers used in the sauce. Start with a smaller amount of chili powder and add more if needed. Substitute serrano peppers for more heat.