|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||20%|
|Total Sugars 6g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The term huevos rancheros translates as "ranch eggs" or "rancher’s eggs," so presumably, this style of egg preparation has rural origins.
Although many more elaborate versions exist, this recipe concentrates on the three essential elements of the dish: slightly cooked tortillas, fried eggs, and rustic, tomato-y ranchera sauce with its wonderful blend of onion, garlic, and chile flavors. Breakfast or brunch doesn’t get any better than this.
4 medium corn tortillas
3 tablespoons oil
1 cup salsa ranchera , store bought or homemade
4 large eggs
Salt, to taste
Freshly ground pepper, to taste
1/4 cup coarsely chopped cilantro, optional
Gather the ingredients.
Heat the oven to 500 F/260 C. Brush both sides of each tortilla with a bit of the oil and place on a cookie sheet.
When the oven is ready, bake for approximately 5 to 10 minutes, depending on how crisp you like your tortillas.
Heat the salsa ranchera in the microwave or in a pan over high heat on the stove for about 2 minutes or until very hot.
Heat the remaining oil in a small non-stick skillet. Fry eggs slowly on one side until whites are firm and yolks are runny.
Add salt and pepper to taste.
Place 2 fried tortillas on each plate, overlapping somewhat. Place 1 fried egg on top of each tortilla.
Pour about 1/4 cup of the salsa over the top of each egg; this will further cook the top of the egg. Let it sit for about 1 minute before garnishing with cilantro, if using, and serving.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Serve your delicious huevos rancheros with slices of bolillos or other crusty white bread that can be used to help push the food around on the plate and will absorb the liquid egg yolk.
- Sprinkle your eggs with some grated or crumbled Mexican cheese (most any variety will do; try queso fresco or Cotija cheese), or garnish with a few slices of ripe avocado. Or spread a layer of refried beans over the tortilla before placing the egg on top.
- Don't like a runny egg yolk? Make this dish with eggs fried, poached, scrambled, or however, you like them.
- If you don't have corn tortillas, or just prefer the flour variety, try substituting the corn tortillas for flour ones. The texture will be a little different, but still delicious!