Search form

Huevos Rancheros (Mexican-Style Eggs)

Share this content.

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

Ingredients

  • Vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 6 corn tortillas
  • 4 tomatoes, chopped
  • 1 (14 1⁄2 oz) can tomato sauce
  • 1 tsp hot sauce
  • Salt and pepper, to taste
  • 6 eggs
  • 1⁄2 cup white (queso fresco) cheese, crumbled
  • 1⁄4 cup fresh cilantro, finely chopped

Directions

  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.

Notes

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

Share this content.

You Might Also Like...

Cheesy Broccoli Quinoa Egg Muffins

Cheesy Broccoli Quinoa Eggs Muffins stacked like a tower.

Easy Empanadas

empanadas with salsa

Chanterelle Toast with Poached Eggs and Kale

Chanterelle Toast with Poached Eggs and Kale on a plate with yolk pouring out of the egg.
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.