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Easy Huevos Rancheros are done so fast, with an added, non traditional secret-ingredient weapon that guarantees amazing flavours!
Meet your Cinco De Mayo, low-ish carb and healthy-ish breakfast. Not even Butter Milk Pancakes or a steaming stack of Banana Split French Toast can beat the flavour pants off of a good pan of Huevos Rancheros, all gringo style.
These may not be the traditional or authentic Huevos Rancheros…. but they are a version PACKED with flavour just the same, with an ingredient I know you all have in your kitchen cupboards…an ingredient so loved my millions around the world, and especially in this household.
So what is it?
Well, since I know how much you all love click-bait…I’ll keep you hanging by the seat of your pants.
Just kidding.
There’s a story behind my madness, so bear with me.
It all started once upon a time when the husband and I were on holiday > only had salsa dip and eggs > put them together > made the best baked eggs in my life > came home to ramp them up all Mexican style > Easy Huevos Rancheros (a la gringa) was born.
Now, before I start world war 3 with my beloved Mexican readers, I will say that I have tried traditional Huevos Rancheros. As much as I DO love the non-westernised recipe, this one, while not exactly the same, is in no means trying to disrespect Mexican cuisine at all. I promise! It’s a take on what I have done that worked for us, and maybe others will enjoy too .
I say that with all my love.
After enjoying these eggs for lunch… continue your day with a Chili Lime Chicken Fajita Salad, finish your day with Slow Cooker Carnitas OR Cilantro Lime Chicken, and serve with Ice cream Churro Bowls and Frozen Margs! There ya go!
Some Tips:
- Substitute canned crushed tomatoes for 2 large, vine-ripened tomatoes
- I use salsa dip purely for added flavour benefits. 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!
- Huevos Rancheros can also be baked in a preheated oven after cracking the eggs into the sauce. I find the stove top version a lot quicker, but it’s up to you how you’d like to prepare them. Just make sure you heat your oven before you start cooking, at 400 °F (or 200°C), and bake for 10-15 minutes, or until done to your liking.
Try these other Mexican inspired recipes:
Carne Asada Chipotle Pull Apart Bread
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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 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).
- While eggs are cooking, heat your tortillas in the microwave (or a preheated oven), until warmed through.
- Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.
Notes
*I use salsa dip purely for added flavour benefits. 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!