Traditional Huevos Rancheros
Traditional Mexican huevos rancheros recipe: two sunny-side-up eggs on lightly fried corn tortillas, covered in a fried tomato-serrano ranchero salsa, with refried beans on the side. A great authentic Mexican breakfast dish to start your day.
Servings: 2
Calories: 500kcal
Ingredients
- 4 eggs
- 3 Roma tomatoes plum tomatoes
- 1 serrano chile
- ¼ medium white onion
- 1 clove garlic
- ½ teaspoon dried thyme
- ½ cup cooking oil + 1 tablespoon
- 2 or 3 tablespoons of water
- 4 corn tortillas
- Salt to taste for the salsa
- ½ cup refried beans
- 6 tortilla chips to garnish the beans
Instructions
Salsa
- Roughly chop the tomatoes, onion, garlic and serrano chile.
- Add to your blender jar.
- Add ½ teaspoon thyme to the blender jar.
- Add 2 tablespoons of water.
- Blend until smooth. About 1 minute.
- Heat 1 tablespoon of cooking oil in a saucepan to hot.
- Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
- Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
- Salt to taste.
Tortillas
- Pour ½ cup of cooking oil into a medium sized frying pan. The oil should be about ¼ inch deep.
- Heat the oil to medium hot.
- Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. They should still be pliable.
- Drain the tortillas of excess oil on paper towels and set aside.
Sunny-Side-Up Eggs
- Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
- Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
- Cook until the whites are just set and the yolks are still runny.
To Serve
- Place 2 tortillas on each plate and add a good-sized spoonful of refried beans on the side.
- Gently place the eggs on the tortillas.
- Spoon the warm spicy tomato salsa over the eggs.
- Garnish the beans with 3 tortilla chips.
- Serve immediately.
Video
Notes
Cooking Notes
- You do not need to remove the seeds and veins from the chile.
- You do not need to seed or peel the tomatoes.
- If the salsa is a little runny, simmer until it reaches the desired consistency.
- Add a pinch of crumbled cotija cheese or ranchero cheese.
- Serve on tostadas if you don't have any corn tortillas.
- If you want to add some color to the dish, sprinkle a pinch of finely chopped cilantro over the eggs.
- You can top with crumbled queso fresco.
- You can substitute jalapeño peppers for the serrano peppers.
- White onion is preferable but you can use yellow onion if that's what you have on hand.
- You can substitute Mexican oregano for the thyme.
- High-quality eggs make the dish even better. Try making it with organic free-range eggs.
Nutrition
Calories: 500kcal | Carbohydrates: 26g | Protein: 17g | Fat: 25g | Sodium: 604mg | Sugar: 4g