Huevos Rancheros

Huevos Rancheros

Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!

This classic huevos rancheros recipe features fresh Pico de Gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas, and salsa. The recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, chopped
  • take 1 (15-ounce) can of whole or crushed tomatoes, preferably fire-roasted, or 1 to 2 large fresh tomatoes, when in season
  • 1/2 (6 ounces) can dice green Anaheim chilis
  • Chipotle chili powder, adobo sauce, or ground cumin to taste, optional
  • 4 corn tortillas
  • Butter
  • 4 large eggs
  • 2 tablespoons fresh cilantro, chopped, optional


  1. Make the sauce:

    Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan.

    If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked, to begin with.

    Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.

    Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

  2. Warm the plates:

    Heat the oven to a warm 150°F, and place serving plates in the oven to keep warm.

  3. Prepare the tortillas:

    Heat a teaspoon of olive oil in a large non-stick skillet on medium-high, coating the pan with the oil.

    One by one (or more if your pan is big enough) heat the tortillas in the pan, for a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.

    Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

  4. Fry the eggs:

    Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium-high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, and more for firmer eggs.

  5. Assemble and serve:

    To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, and sprinkle with cilantro if desired.

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