Mexico | Breakfast | Eggs | Tomatoes | Tortillas

Huevos Rancheros

(Mexican ranch-style eggs)

Yield: 1 portion


INGREDIENTS PREP AMOUNT
Oil 2 Tbsp
Onion minced 1/4 each
Garlic minced 1-2 cloves
Chile serrano or arbol minced 1-2 each
Tomatoes chopped 1 cup
Salt and pepper to taste
 
Eggs 2 each
Corn tortillas 2 each

METHOD

Basic Steps:  Sauté → Simmer → Fry → Assemble
  1. Heat the oil in a small saucepan over medium heat. Sauté the onions and chilies till onions are translucent. Add the garlic and sauté for 1-2 minutes more. Add the tomatoes, salt and pepper, reduce heat and simmer 5-10 minutes.
  2. While the sauce is simmering, heat the tortillas in a dry hot skillet till soft. Lay on a warm plate and set aside. Fry two eggs to your liking in the same skillet and place one on each of the tortillas. Top with some of the simmering sauce and serve.

VARIATIONS

  • Possible garnishes: shredded jack cheese or crumbled queso fresco; diced avocados; sour cream; chopped cilantro.
  • The eggs can be scrambled or poached instead of fried.
  • Add a little ground cumin to the sautéing onions for a more flavorful sauce. Or use a little chipotle pepper instead of the serrano or arbol peppers. Or use a canned salsa to save time.

NOTES

  • Huevos rancheros is a classic Mexican breakfast traditionally served to farm laborers.
  • Good accompaniments for this dish include frijoles de la olla or fried potatoes with chorizo.