Huevos Rancheros (Mexican-Style Eggs)

Huevos Rancheros in a skillet.
Recipe Source: 
A Taste of Latin America by Patricia Cartin ($19.99, Charlesbridge, 2017)


  • Vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 6 corn tortillas
  • 4 tomatoes, chopped
  • 1 (14 12 oz) can tomato sauce
  • 1 tsp hot sauce
  • Salt and pepper, to taste
  • 6 eggs
  • 12 cup white (queso fresco) cheese, crumbled
  • 14 cup fresh cilantro, finely chopped


  1. In a large skillet, heat some oil. Sauté onion, garlic, and jalapeño pepper until soft, about 5 to 7 minutes. 
  2. While onion, garlic, and jalapeño pepper are cooking, add additional oil to a separate skillet and heat. Add tortillas, one by one, to skillet, toasting about 3 seconds per side. Remove and set aside.
  3. Stir fresh tomatoes and tomato sauce into skillet with vegetables. Bring to boil. Reduce heat to medium-low and season with hot sauce, salt, and pepper. If needed, add 2 to 3 tablespoons water.
  4. Break eggs, one by one, over tomato-vegetable sauce. Cover and simmer over low heat until eggs are done, about 5 minutes for sunny-side-up.
  5. Serve over fried tortillas and garnish with cheese crumbs and chopped cilantro.


Huevos Rancheros is a very popular dish for breakfast, but it’s especially good for a weekend brunch. Gently pan-fry corn tortillas in a separate skillet to crisp them up before serving. Serve eggs over-easy or sunny-side-up, depending on your preference.

Nutrition Info: 
208 Calories, 11 g Protein, 21 g Carbohydrates, 4 g Fiber, 10 g Total fat (3 g sat), 596 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B2 (riboflavin), B6, B12, C,  Vitamin A, B3 (niacin), E, K, Calcium, Folate, Iron, Magnesium, Potassium, Zinc