Huevos Rancheros (Eggs With Ranchera Sauce)

Huevos rancheros recipe

The Spruce / Alexandra Shytsman

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
472 Calories
32g Fat
31g Carbs
17g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 472
% Daily Value*
Total Fat 32g 41%
Saturated Fat 5g 24%
Cholesterol 372mg 124%
Sodium 1377mg 60%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 17g
Vitamin C 2mg 12%
Calcium 135mg 10%
Iron 3mg 16%
Potassium 588mg 13%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for huevos rancheros
    The Spruce / Alexandra Shytsman 
  2. 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.

    Brush tortillas
    The Spruce / Alexandra Shytsman
  3. When the oven is ready, bake for approximately 5 to 10 minutes, depending on how crisp you like your tortillas.

    Bake tortillas
    The Spruce / Alexandra Shytsman
  4. 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 salsa ranchera
    The Spruce / Alexandra Shytsman
  5. Heat the remaining oil in a small non-stick skillet. Fry eggs slowly on one side until whites are firm and yolks are runny.

    Heat oil in frying pan
    The Spruce / Alexandra Shytsman
  6. Add salt and pepper to taste.

    Add salt and pepper
    The Spruce / Alexandra Shytsman
  7. Place 2 fried tortillas on each plate, overlapping somewhat. Place 1 fried egg on top of each tortilla.

    Place fried tortillas on each plate
    The Spruce / Alexandra Shytsman
  8. 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.

    Pour salsa on egg
    The Spruce / Alexandra Shytsman

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Serving Suggestion

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.

Recipe Tips

  • 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.

Recipe Variation

  • 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!