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This Easy Huevos Rancheros recipe comes together in just 25 minutes, with a total prep time of only 5 minutes. It uses simple ingredients like eggs, crushed tomatoes with a unique twist. A salsa dip for an extra burst of flavor. This time saving one pan meal is perfect for a quick breakfast, lunch, or dinner, using a non stick pan or skillet and featuring a sauce made from fire roasted tomatoes and a secret ingredient weapon.
As a passionate home cook with years of experience perfecting flavorful meals, I developed this recipe to bring a taste of authentic Mexican flavors to your kitchen without the long prep time. While I love a traditional slow cooked sauce, we don’t always have time for that! The secret to this dish is the use of salsa dip in the sauce. A unique addition that delivers a depth of flavor that is both simple and delicious. It has become a massive favorite in my own kitchen because it delivers high impact flavor with minimal effort.
What is Huevos Rancheros
Huevos Rancheros, translating to rancher’s eggs, is a traditional Mexican breakfast originally designed to fuel farm workers through a long day. It is a hearty, savory dish consisting of lightly fried corn tortillas topped with warm, cooked salsa Ranchero sauce and fried eggs. While the classic version is simple but takes longer to make, I love simplifying it to make it a quick family breakfast. The secret is to use a chunky, delicious salsa dip.
If you are planning a full weekend brunch spread, this savory dish is a showstopper. It pairs perfectly with fresh sides like my guacamole or salsa, but if you want to offer a mix of sweet and savory options for your guests, try serving these alongside our Best Fluffy Pancakes or Brioche French Toast. It’s the perfect way to make sure everyone at the table leaves happy!
The Secret Ingredient – Why I use Salsa Dip
You might be wondering, “Karina, why salsa dip?” Traditional Ranchero sauce usually requires sautéing onions, peppers, and garlic before simmering tomatoes for a long time to get that thick, rich consistency.
By using a jar of salsa dip the kind you usually eat with corn chips, we are hacking the process! The dip is already thickened and packed with onions, capsicums (peppers), and spices. When you mix this with fire roasted crushed tomatoes, you instantly get a sauce that tastes like it has been simmering all day. It holds the eggs perfectly and stops them from running all over the pan.
- Salsa dip – Now I know I say Salsa of your choice, but the best one to use for this recipe is Tostitos Chunky Salsa (Medium). It is technically a dip rather than just a salsa. It has a thicker, almost tomato paste like base that is designed to cling to chips. This is perfect for your recipe because it instantly thickens the sauce without needing to simmer it down for 20 minutes. It holds the eggs in place perfectly so they don’t slide around. Just avoid Restaurant Style salsas (like Herdez Salsa Casera or Mateo’s) for this specific step. While they are more authentic, they are much more watery and will require longer simmering to thicken up enough to hold the eggs.
- Crushed Tomatoes – I recommend using fire roasted canned tomatoes if you can find them. They add a smoky depth that pairs perfectly with the cumin and paprika.
- Corn Tortillas – Traditional Huevos Rancheros uses corn tortillas, not flour. Corn tortillas hold up better against the sauce and offer a delicious toasted flavor when lightly fried.
- Cheese – Crumbled Cotija or Queso Fresco is traditional, but Feta is a great substitute. You can also use shredded Cheddar or Monterey Jack for a meltier finish. For a dairy free option, Follow Your Heart Feta Crumbles are my top choice. They mimic the salty, crumbly texture of traditional Cotija cheese perfectly.
Recipe Variations & Toppings
One of the best things about this dish is how customizable it is. Here are some ways to switch it up.
- Protein Boost – Brown some chorizo or bacon bits in the pan before adding the tomatoes for a meaty version. I have a North African version of this called Shakshouka using a lean sausage.
- Bean Variations – Add refried beans to the base of your corn tortilla before serving or you can stir rinsed black beans or kidney beans directly into the tomato sauce before cracking the eggs.
- Cheese – I love using fresh Cotija or queso fresco, but shredded cheddar, Monterey Jack, or even feta work beautifully, and for dairy free use
- Garnish Ideas – Fresh cilantro (coriander), diced avocado or guacamole, sliced jalapeños, and a squeeze of lime juice cut through the richness of the yolks.
How to Make Easy Egg and Tomato Salsa breakfast
- Heat about one teaspoon of olive oil in a large non-stick pan or cast-iron skillet (10-inch or larger) over medium heat. Fry the corn tortillas one at a time for about 30 seconds per side.You aren’t trying to make them crunchy like a hard taco shell! You just want to warm them through and create a light seal on the outside. This prevents the tortilla from absorbing too much liquid and turning into mush when you plate it with the sauce. Remove them and set aside on a paper towel lined plate.
- In the same pan, add a drizzle more oil if needed. Add the diced onion, peppers and cook for 2-3 minutes until it becomes translucent and soft. Add the minced garlic and cook for just 30 seconds until fragrant. Keep the garlic moving! Burnt garlic tastes bitter and can ruin the whole sauce. As soon as you smell that delicious garlic aroma, it’s time for the next step.
- Pour in the can of crushed tomatoes and the Chunky Salsa Dip. Stir in the cumin, paprika, and chili powder (if using). Using the salsa dip here instantly thickens the sauce because it contains modified starch and pre cooked vegetables. This saves you 20 minutes of simmering time compared to a traditional raw tomato sauce.
- Reduce the heat to medium-low and let the sauce simmer gently for about 3-5 minutes. You want the flavors to meld together and the sauce to look robust. Run your spoon through the sauce. It should be thick enough that it doesn’t immediately rush back to fill the gap. If it’s too watery, the eggs will slide around and cook unevenly. If it’s too thick, splash in a tablespoon of water.
- Use the back of a large spoon to make small “wells” or divots in the sauce. Crack a fresh egg carefully into each well. Cover the pan with a tight fitting lid. Lower the heat to low. The lid traps steam, which cooks the whites from the top down while the sauce gently poaches them from the bottom. Cook for 5-7 minutes, checking occasionally. You are looking for the whites to be opaque and firm, but the yolks to still be jiggly.
- While the eggs are finishing, (If you have them you can spread a layer of warm refried beans onto your prepared tortillas, but it’s not needed.) When the eggs are done, use a large spatula to scoop up an egg along with a generous amount of sauce and place it directly onto the tortilla. Top immediately with crumbled Cotija cheese (or your dairy free alternative), fresh cilantro, avocado slices, and a squeeze of lime juice. Serve immediately while the yolks are warm and runny!
Storage and Making ahead
This is a fantastic recipe for meal prep! The Ranchero Sauce actually tastes better the next day as the flavors have time to marry. You can make the sauce up to 3 days in advance. Store it in the fridge in an airtight container. When you are ready to eat, simply pour the cold sauce into your skillet, bring it to a simmer, and proceed with cracking in the eggs.
Storage:
- If you have leftover sauce with eggs already cooked in it, store it in an airtight container in the refrigerator for up to 2 days.
- Reheated fried eggs will have a firmer yolk (they won’t stay runny) and the whites can become slightly rubbery. For the best experience, I recommend only cooking as many eggs as you plan to eat right away.
Reheating:
- Stovetop (Best Method): Place the leftovers in a small pan over low heat. Cover with a lid and heat gently for 5–8 minutes until warmed through. This prevents the eggs from becoming rubbery.
- Microwave: You can microwave individual portions for 1–2 minutes, but be sure to cover the dish as the tomato sauce will splatter!
Freezing:
- Sauce: The tomato and salsa base freezes beautifully for up to 3 months. Thaw overnight in the fridge before using.
- Eggs: Do not freeze the cooked eggs. The texture becomes rubbery and watery upon thawing.
Troubleshooting and FAQ’s
If the whites aren’t setting but the yolks are getting hard, your heat might be too high. Lower the heat to medium-low and ensure your lid is tight fitting. The steam gets the whites cooked.
ou can make the sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to eat, just heat the sauce in the pan until bubbling and crack your eggs in. I don’t recommend cooking the eggs in advance as the texture changes.
It depends entirely on the salsa dip you choose! Use a mild dip for a family friendly version, or a hot salsa if you want to wake up your tastebuds.
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Easy Huevos Rancheros
Ingredients
- 1 tablespoon olive oil
- 1 onion medium-sized, chopped
- 2 cloves garlic peeled and chopped
- 1 red pepper deseeded and diced
- 15 ounce crushed tomatoes canned, use fire-roasted if you can
- 10 ounces salsa dip mild, medium or hot – your choice!
- 2 teaspoon ground cumin
- 1 pinch cayenne pepper add more if you like it hot
- 1 pinch salt to season
- 1 pinch pepper to season
- 4 eggs
- 1 jalapeño sliced, to serve
- 4 avocado slices or more, to serve
- 1 tablespoon cotija crumbled, queso fresco or feta cheese
- 1 handful cilantro leaves chopped or whole, to serve
- 4 corn tortillas or flour tortillas, to serve
Instructions
- Heat oil in a non stick pan or skillet over medium-high heat. Fry the corn tortillas one at a time for about 30 seconds per side. Remove them and set aside on a paper towel lined plate cover with tea towel to keep warm.
- In the same pan add some more oil and fry the onion, garlic and red peppers for about 5 minutes, or until peppers are just beginning to soften and onion becomes transparent.
- Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce down. (Add in 1/4 cup of water if it’s too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
- Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
- Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking every so often that they don’t over cook).
- Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.
Video
Notes
- Fresh Tomato Option: If you prefer fresh over canned, you can substitute the crushed tomatoes for 2 large, vine-ripened tomatoes, diced. You may need to simmer the sauce a few minutes longer to break them down and get the right consistency.
- Salsa Dip: I use salsa dip purely for added flavor benefits and to thicken the sauce quickly. This is not a traditional Huevos Rancheros recipe, however, and you do not have to add it in if you don’t want to. If adding salsa dip, make sure it’s one you know and love already!
- Tortilla Hack (Microwave Method): If you prefer a softer tortilla or want to skip frying them in oil, wrap a stack of 3-4 corn tortillas in a damp paper towel. Microwave on high for 30–45 seconds until warm and pliable. Keep them wrapped in a clean tea towel until you are ready to assemble. Note: These will be much softer than fried tortillas.
- Heat Control: If your sauce is bubbling too aggressively, the eggs will break apart or cook too hard. Keep the heat on low once the eggs are in the pan.
- Dairy Free: To keep this dairy free, simply skip the cheese or use a vegan alternative. I recommend Follow Your Heart Feta Crumbles for a texture very similar to Cotija.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is Salsa Dip? This looks beautiful and delicious
Hi Cindy, Salsa dip (often simply called salsa) is a spicy, savory sauce originating from Mexican cuisine. It is most commonly used as a condiment for tacos or as a dip for tortilla chips, its found in a glass jar or bottle in the US and around the world. Enjoy! Xx
very balaced.
This was delicious! A bit of a learning curve on cooking the eggs. Next time I’ll know better how to cook them a little less.
I served it over cheese grits. This is definitely a do again!!
Absolutely delicious! I added diced chorizo with the onions. And the salsa makes it perfect.
It’s very very delicious. Thank you Karina ?
Yum! I could eat that everyday all day.
I’m all for a little deviation from tradition for some magic in the kitchen!
Mexican typically isn’t my first choice cuisine, but this looks so yummy and easy I’ll have to try it! Thanks for the inspiration!
– MAK
This huevos rancheros recipe was just too much. I gotta run out get the ingredients because my mouth is just watering for the recipe alone!