Huevos Rancheros

Huevos Rancheros

Crispy-edged fried eggs sit on fried tortillas, smothered in a tangy ranchero sauce.

Total 30 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This classic Mexican breakfast layers lightly fried corn tortillas with fried eggs, a bright tomato-chile ranchero sauce, and crumbled queso fresco. It comes together quickly for a weekend brunch, and the sauce can be made ahead to streamline the morning assembly.

Ingredients

  • 8 corn tortillas
  • 3 tablespoons vegetable oil, divided
  • 8 large eggs
  • 2 cups ranchero sauce
  • 1/2 cup queso fresco, crumbled
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lime, cut into wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup canned refried beans, warmed

Method

  1. Warm the ranchero sauce in a small saucepan over low heat, stirring occasionally, until heated through.

  2. Heat 2 tablespoons of oil in a 9-inch skillet over medium heat. Fry the tortillas one at a time for 30 to 45 seconds per side, until lightly crisp but still pliable. Transfer to a paper towel-lined plate and keep warm.

  3. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Crack in the eggs, working in batches if needed, and season with salt and pepper.

  4. Fry the eggs for 2 to 3 minutes, until the whites are set and the edges are crisp, spooning a little hot oil over the yolks if you prefer them more set.

  5. Spread a thin layer of warmed refried beans over each tortilla and place two tortillas on each of 4 plates.

  6. Top each tortilla with a fried egg, then spoon the warm ranchero sauce generously over the eggs and tortillas.

  7. Sprinkle with crumbled queso fresco and chopped cilantro, arrange avocado slices alongside, and serve immediately with lime wedges.

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    Huevos Rancheros

    This classic Mexican breakfast layers lightly fried corn tortillas with fried eggs, a bright tomato-chile ranchero sauce, and crumbled queso fresco. It comes together quickly for a weekend brunch, and the sauce can be made ahead to streamline the morning assembly.

    30 min 4 servings 420 cal

    Ingredients

    • 8 corn tortillas
    • 3 tablespoons vegetable oil, divided
    • 8 large eggs
    • 2 cups ranchero sauce
    • 1/2 cup queso fresco, crumbled
    • 1 ripe avocado, sliced
    • 1/4 cup fresh cilantro leaves, chopped
    • 1 lime, cut into wedges
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup canned refried beans, warmed

    Method

    1. 1

      Warm the ranchero sauce in a small saucepan over low heat, stirring occasionally, until heated through.

    2. 2

      Heat 2 tablespoons of oil in a 9-inch skillet over medium heat. Fry the tortillas one at a time for 30 to 45 seconds per side, until lightly crisp but still pliable. Transfer to a paper towel-lined plate and keep warm.

    3. 3

      Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Crack in the eggs, working in batches if needed, and season with salt and pepper.

    4. 4

      Fry the eggs for 2 to 3 minutes, until the whites are set and the edges are crisp, spooning a little hot oil over the yolks if you prefer them more set.

    5. 5

      Spread a thin layer of warmed refried beans over each tortilla and place two tortillas on each of 4 plates.

    6. 6

      Top each tortilla with a fried egg, then spoon the warm ranchero sauce generously over the eggs and tortillas.

    7. 7

      Sprinkle with crumbled queso fresco and chopped cilantro, arrange avocado slices alongside, and serve immediately with lime wedges.