Mexican Huevos Rancheros
- 2 tablespoons olive oil
- ⅓ onion, minced
- 1 clove garlic, finely minced
- 4 plum tomatoes, chopped
- ½ jalapeño (or serrano) pepper, seeded and minced
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil. or more to taste
- 4 corn tortillas
- 4 large eggs
- Heat 2 tablespoons olive oil in a saucepan over medium. Sauté onion and garlic in oil until lightly golden, 5 to 7 minutes; add tomatoes and jalapeño pepper and season with salt and pepper. Cook, stirring every so often, until much of the liquid has evaporated and tomato is fully cooked, 13 to 15 minutes.
- While the sauce is cooking, heat 2 tablespoons olive oil in a skillet over medium-high. Fry tortillas in oil until golden, about 30 seconds per side; remove to a paper towel-lined plate.
- Crack eggs into the skillet and fry, using a spoon to baste the eggs with oil, until whites are set but yolks are still runny, about 2 minutes.
- Place 2 tortillas onto each plate; top with fried eggs and a generous helping of the sauce.
Serve this dish with black or refried beans topped with cotija or feta cheese. Though not traditional, salsa verde is also wonderful with huevos rancheros!
What others are saying
Sam Dalton says:
Huevos rancheros is one of my favorite breakfast dishes and this recipe was very authentic. I paired it with refried beans and cheese, and a little hot sauce. The jalapeño added just the right amount of heat. This is the perfect brunch recipe for two.
Jessica Scott says:
These eggs were amazing. I used a serrano pepper to make this dish. Definitely a delicious brunch recipe and goes perfect with mimosas!